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Holiday Salad - 1999

1 pkg. lime gelatin 2 cups boiling water 1 pkg. lemon gelatin 1 cup boiling water 1 cup marshmallows, cut fine 1 - 19 oz. can crushed pineapple 1 - 4 oz. cream cheese 1 cup heavy cream 1 pkg. cherry gelatin 2 cups boiling water Dissolve lime gelatin in 2 cups boiling water and pour into a 2 quart mold. Refrigerate and let set. Dissolve lemon gelatin in 1 cup boiling water and pour into a double boiler. Add marshmallows and melt. Cool. Add pineapple and juice, cheese and cream which has been whipped. Pour into mold over the first layer. Refrigerate and let set. Dissolve cherry gelatin in 2 cups of boiling water. Pour over the second layer and let set. This red and green salad is attractive for Christmas. At Easter you may substitute grape gelatin for the cherry gelatin and at Thanksgiving use orange gelatin in place of the cherry gelatin. Yields 12 servings. Submitted by: Margaret Ching, Kingsboro, P.E.I.

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