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Ribbon Salad

By December 21, 2011May 21st, 2021No Comments

Black Currants & Caribou CookbookThis recipe is a longstanding tradition and a favorite of the Webber family. Vary the colors to match the holiday.


  • 2 x 3 oz. pkgs. lime flavored gelatin
  • 5 cups boiling water
  • 4 cups cold water
  • 14 oz. can crushed pineapple
  • 3 oz. pkg. lemon flavored gelatin
  • 1/2 cup miniature marshmallows
  • 8 oz. cream cheese, room temperature
  • 1 cup heavy cream, whipped
  • 1 cup mayonnaise
  • 2 x 3 oz. pkgs. cherry flavored gelatin



1.  Dissolve the lime gelatin in 2 cups of boiling water in a bowl. Stir in 2 cups of cold water. Pour into a 9 x 13” glass casserole. Chill until partially set.
2.  Drain pineapple, reserving 1 cup of juice. Set aside.
3.  Dissolve the lemon gelatin in 1 cup of boiling water in the top of a double boiler or a microwaveable bowl. Add marshmallows, heat and stir until the marshmallows are melted.
4.  Combine lemon mixture with 1 cup of the reserved pineapple juice and the cream cheese. Beat with a rotary beater until well blended. Stir in pineapple; cool.
5.  Fold in the whipped cream and mayonnaise. Chill until thickened. Pour over lime gelatin layer. Chill until almost set.
6.  Dissolve cherry gelatin in the remaining 2 cups of boiling water in a bowl. Stir in the remaining 2 cups of cold water. Chill until thick and syrupy. Pour over the pineapple layer.
7.  Chill until set. Cut into squares.

Makes 24 servings.

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