Ribbon Salad

1. 1

   Dissolve the red jello in 1 1/2 cups hot water.

2. 2

   Dissolve the lime jello in 1 1/2 cups hot water.

3. 3

   When cool, add the drained pineapple, 1/2 to each of the jello mixtures.

4. 4

   Bring the pineapple juice to a boil.

5. 5

   Dissolve the Knox gelatine in 1/4 cup cold water, add to the pineapple juice and stir until thoroughly dissolved.

6. 6

   When pineapple juice is cool, add the cream cheese and thoroughly blend.

7. 7

   Pour the raspberry gelatin into an 8-inch mold, chill until firm.

8. 8

   Add the pineapple-cream cheese mixture, chill until firm, add the final layer of lime gelatin and chill until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.