RIBBON SALAD 
1 pkg. cherry Jello
1 1/2 c. boiling water

Combine. Drained pineapple juice and boiling water combined to equal 1 1/2 c.

Combine. 1 1/2 c. boiling water

Combine.

Set all for about one hour.

Add 1 cup chopped apples to cherry Jello. Add 1 small package cream cheese and 1/2 cup chopped nuts to the lemon Jello. Add drained, crushed pineapple to the lime Jello. Set again about 1/2 hour. Layer in parfait glasses.

 

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