RIBBON SALAD 
1 3 oz. pkg black cherry jello
1 3 oz. pkg cherry jello
1 3 oz. pkg lime jello
1 3 oz. pkg lemon jello
1 3 oz. pkg orange jello
1 3 oz. pkg peach or apricot jello
1 3 oz. pkg strawberry jello
1 14 oz. can sweetened condensed milk

Use a glass pyrex dish 9 x 13 or larger. Mix black cherry Jello, 3/4 cup hot water, and 3/4 cup cold water. Pour first layer in pan and let set over night. Using the cherry Jello mix with 1/2 cup hot water, 1/2 cut cold water and 1/2 cup sweetened condensed milk. Pour into pan and let set overnight. Repeat alternating water and milk mixtures until all 7 layers are complete.

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“RIBBON SALAD”

 

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