Prism Salad Recipe

  • 1 package (3 ozs) lime-flavored gelatin
  • 2 cups boiling water
  • 1 cup cold water
  • 1 package (3 ozs) cherry-flavored gelatin
  • 1 package (3 ozs) lemon-flavored gelatin
  • 1 1/2 cups syrup drained from pineapple, plus water
  • 1 package (8 ozs) cream cheese, softened
  • 1 can (1 lb, 4 1/2 ozs) crushed pineapple, drained
  • 1 cup whipping cream, whipped

Add the lime-flavored gelatin to 1 cup boiling water; stir to dissolve; add 1/2 cup cold water and pour into a pan (8×8 inches). Chill in refrigerator until set.

Prepare the cherry-flavored gelatin in the same way, using remaining 1 cup boiling water and 1/2 cup cold water, pouring the mixture into a second pan. Chill until set.

Dissolve the lemon-flavored gelatin in 1 cup hot sirup; add remaining 1/2 cup sirup, softened cream cheese, and drained pineapple. Chill in refrigerator until syrupy.

Cut the firm lime and cherry gelatin molds into half-inch cubes. Fold the whipped cream into the lemon-pineapple mixture. Carefully add the cubed gelatin and fold in gently. Pour into a 2 quart salad mold. Chill in refrigerator until set. ServeĀ on a flat serving plate.

Yield: 10 to 12 servings.