Ribbon Jello Salad

This Jello salad is my favorite, and nobody knows how to make it like my sister, Kathy. She was a great cook long before she started her own catering business. And she just got better with practice. It’s my pleasure to share this recipe with you. And I know Kathy will be proud to know it has been included with recipes that are considered, 'the best'.

Ribbon Jello Salad
In honor of my sister, Kathy Saleen

1 medium can Crushed Pineapple
1 lg (8oz) pkg Cream Cheese
2 small boxes Lime Jello
1 small box Raspberry Jello
1 Pkg Mini-Marshmallows (10oz)
1 cp Best Foods Mayonnaise
1 small tub Cool Whip

Step 1- Prepare 1 box Lime Jello, as directed on package, and pour into glass dish (9"x13"x2"). Chill in refrigerator until firmly set.

Step 2- When jello mixture is set; cream together Cream Cheese and Mayonnaise in a medium size bowl until well blended. Set aside.

Step 3- Drain pineapple juice from Crushed Pineapple into 2 cup measuring container and add cold water until combined level reaches 2 full cups. Pour into small saucepan and bring to a full boil. Immediately add the 2nd box of Lime Jello and entire package of marshmallows, and stir until marshmallows melt and mixture becomes thick and creamy. Stir marshmallow mixture into Cream Cheese/Mayonnaise mixture until well blended, and pour over 1st layer of Lime Jello. Cover with plastic wrap and chill until firmly set.

Step 4- Prepare box of Raspberry Jello, as directed on package, and pour over 2nd layer. Cover with plastic wrap and refrigerate overnight. Top with Cool Whip and serve. Very good!

Optional: Add chopped celery or chopped walnuts/pecans to the 2nd layer (Cream Cheese & Pineapple mixture).

8-12 servings