~Cookin' In The Kitchen Since 2003~

Monday, November 29, 2010

Christmas Ribbon Jello

1-6 oz. pkg Lime Jello
1-6 oz. pkg Raspberry Jello
1-3 oz. pkg. Lemon Jello
6 cups boiling water
3 cups cold water
8 oz. miniature marshmallows
1 can crushed pineapple, drained
1 cup whipping cream, whipped
16 oz cream cheese, softened
Dissolve Jello flavors separately using 2 cups boiling water for each; set aside.
To Lemon Jello add miniature marshmallows.
Stir well to melt marshmallows and set aside.
Add 1 1/2 cups cold water to Lime Jello then pour into a 9X13 pan.
Chill until set.
Add 1 1/2 cups cold water to raspberry Jello, set aside at room temp.
Add cream cheese to lemon mixture.
Beat until blended.
Chill until slightly thickened then add whipped cream and crushed pineapple.
Chill until thick.
Spoon gently over lime Jello.
Chill until set, but not firm.
Meanwhile, chill raspberry jello until thick.
Pour over lemon jello mixture. Set until all is firm and ready to serve.

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