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Christmas Rainbow Salad |
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Serves: 12 Print this Recipe1 6-ounce package gelatin fruit-flavored 1 cup water boiling 1 cup ice water 1 15-ounce can crushed pineapple 1 6-ounce package gelatin lemon 1 cup water boiling 1 cup ice water 1/2 pint whipped cream whipped stiff 1 3-ounce package lime jello 1 cup water boiling 1 cup ice water 1. Dissolve red gelatin in 1 cup boiling water. Mix in 1 cup ice water and crushed pineapple. Pour into 9x13-inch pan or large mold and refrigerate till set. 2. Dissolve lemon gelatin in 1 cup boiling water. Add 1 cup ice water and refrigerate till syrupy. Whip till foamy, then mix in whipped cream and pour over red gelatin layer. Refrigerate. 3. Dissolve lime gelatin in 1 cup boiling water. Add 1 cup ice water. Pour over lemon layer. Refrigerate. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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