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Recipe : Entry # 7201
Name
Rena Henderson
Recipe Title
Rainbow Jell-O® Salad
Recipe Theme
Appetizers
Cooperative
Tallapoosa River EC
Ingredients
1 package (3 ounces) each of orange, lime and lemon Jell-O®
1 envelope plain gelatin
8 ounces cream cheese
½ cup mayonnaise
1 can (15.2 ounces) crushed pineapple in its own juice
2 cans (15 ounces) apricot halves
Directions
Moisten finger with oil and barely grease loaf pan (or 9.5 cup size rectangular plastic container). Add ½ envelope of plain gelatin to orange Jell-O. Prepare according to package directions using only 1 and ½ cups boiling water instead of 2 cups total. Drain apricots, mash with a fork, stir into orange Jell-O, pour into loaf pan or plastic container and chill until firm. Prepare lemon Jell-O according to package directions using only 1 and ½ cups boiling water. Stir mayonnaise into softened cream cheese then add Jell-O to mixture. Pour this over firm layer of orange salad and chill until firm. Add remaining ½ envelope of plain gelatin to lime Jell-O. Prepare according to package directions using 1 and ½ cups boiling water. Add crushed pineapple, pour over lemon layer and chill until firm. To serve, use a knife to go around sides of loaf pan, unmold onto serving platter. Garnish if desired. If serving from plastic, simply cut Jell-O into blocks. Orange layer up is pretty for Thanksgiving. Consider color of layer as you prepare. Today’s loaf pans hold less which may require filling no more than 1/3 with each layer. Dip a few spoonsful into small plastic container. (Free sample for the cook.)