Check out this colorful salad!

Three-Layer Salad

1 (3 oz.) pkg. lime Jello
1 (3 oz.) pkg. lemon Jello
1 c. hot water
15 lg. marshmallows
1 c. whipped cream
1 (8 oz.) can crushed pineapple with juice
½ c. sugar
1 (8 oz.) pkg. cream cheese
1 (3 oz.) pkg. Red Jello

Make lime Jello. Pour into a 9×12-inch glass pan. Refrigerate until set. Dissolve lemon Jello in hot water. Stir in marshmallows while Jello is hot so all will dissolve. Cool. In a separate bowl, cream sugar and cream cheese, folding pineapple, whipped cream and marshmallow/lemon mixture in. Pour over first layer and put in refrigerator until firm. Mix package of red Jello according to directions. Pour over second layer and chill. Serve.


This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.