Yum Yum Ribbon Salad Recipes

Steps:

• Set aside 1 cup whipped topping. Place the remaining topping in a large bowl; sprinkle with gelatin and stir until combined. Fold in the pineapple, oranges, marshmallows and pecans if desired. Garnish with reserved topping.

Steps:

• In a medium saucepan, over medium heat, bring the crushed pineapple with its juice to a boil.
• Remove from the heat.
• Stir in the lemon jello followed by the cream cheese.
• Use a mixer, if needed, to get any lumps of the cream cheese out.
• Chill about 20 minutes.
• Fold in the whipped cream and spoon into a large pretty glass bowl.
• Chill at least 2 hours before serving.

Steps:

• Prepare strawberry jello.
• Pour into 3 qt rectangular baking dish.
• Chill until almost set, about 1 hour.
• In large mixing bowl, dissolve lemon jello in 1 c.
• boiling water.
• Add marshmallows, whisk until marshmallows are almost melted.
• Whisk in cream cheese and mayonnaise until combined.
• Stir in UNDRAINED pineapple, set aside.
• In small mixing bowl, beat whipping cream until soft peaks form.
• Gently fold into lemon mixture, spoon on top of chilled strawberry jello.
• Spread over top evenly.
• Chill until almost firm, about 1 hour.
• Prepare lime jello.
• Chill until partially set, about 45 minutes.
• Pour over chilled lemon mixture.
• Cover and chill 4 hours or more.
• Cut into squares and serve.

Steps:

• In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until almost set, about 2 hours., In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour., In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours.

Steps:

• Mix creme cheese and sugar.
• Add drained fruits.
• Add sour creme.
• Mix.
• Add cool whip.
• Mix all this together, gently, and freeze (YES FREEZE).
• Before serving let stand at room temperature about 10-15 minutes.

Steps:

• Whisk first 4 ingredients in small bowl; season dressing with salt and pepper. Cut cucumber crosswise in half. Using vegetable peeler, cut into long strips to form ribbons. Scatter cucumber, watercress, and apple on 4 plates. Tuck in slices of salmon. Drizzle dressing over.

Steps:

• 1. Combine crushed pineapple and sugar in medium sauce pan and bring to boil.
• 2. Add 4 envelopes knox gelatin dissolved in 1 cup of water. Stir until well mixed and remove from heat. Pour into large heat resistant bowl.
• 3. Set in refrigerator. When starting to gel (this takes approx. 1 1/2 hours) add 2 packages of cheddar cheese. I prefer the finely grated cheese. Mix well.
• 4. Fold in heavy whipping cream, whipped.
• 5. Return to refrigerator to set.
• 6. Once set, decorate top. I add m. cherries and mandarin oranges.