Christmas Molded Salad

1 (3 oz) package lime jello
1 (3 oz) package lemon jello
1 (3 oz) package raspberry jello
1 (9 oz) can pineapple (10 slices or chunks)

2 (3 oz) packages cream cheese   )   Dissolve lime & lemon separately in 1 cup boiled water
and the raspberry flavor in 2 cups.
1/2 can mayonnaise)
2 tbsp lemon juice)
2 bananas)


First layer: Drain pineapple (use liquid to make 1 cup, adding lemon juice and water). Arrange pineapple first in mold, pour small amount of lime mixture over fruit. Chill until set. Add remaining lime mix, and chill 'til firm.

2nd layer; chill dissolved lemon mix until thick and whip 'til light and fluffy. Blend cream cheese and mayonnaise and fold into lemon gelatin. Pour on top of firm lime layer and chill this layer 'til firm.

3rd layer: Slice bananas over the firm lemon layer and pour raspberry gelatin mix over. Chill until set. When mold is turned over on serving plate, the next day or two, it makes quite a colorful and delicious salad and quite festive.

Submitted by Ida Nelson.

Recipe submitted in 1984.

The Christmas Molded Salad recipe appeared in the Soups, Sandwiches, Salads and Salad Dressing chapter of the 1984 Herron Island Cookbook.

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Additional Information
Recipes in the Salads Chapter
Recipes Submitted by Ida Nelson


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