This recipe was typed on a large recipe card (both sides) and was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

RIBBON SALAD
Serves: 12

1st Layer: (Top layer when turned out)

1 pkg. lime jello
1 cup hot water
1 – 9 oz. can (1 cup) sliced pineapple
2 tbls. lemon juice

Dissolve jello in hot water. Drain pineapple, reserving syrup. Add lemon juice to syrup and enough cold water to make one cup; add to dissolved jello. Chill to partially set. Cut pineapple slices in thirds; arrange in an “S” design in bottom of 10″ x 5″ x 3″ loaf pan. Pour small amount of gelatin mixture over pineapple carefully to keep “S” formation. Chill until set. Then add rest of gelatin mixture. Chill until firm.

2nd Layer:

1 pkg. Lemon Jello
1 cup hot water
2 – 3 oz. pkgs. cream cheese
1/3 cup mayonnaise

Dissolve jello in hot water; chill until thick; then whip until light and fluffy. Blend softened cream cheese and mayonnaise; fold into jello. Pour mixture over lime layer after lime layer is firm and set. Chill until firm.

3rd Layer (Bottom layer when turned out)

1 pkg. of raspberry or cherry (red) jello
1 cup hot water
1 – 14 oz. jar Ocean Spray Cranberry-Orange Relish
1/2 cup cold water
1/2 cup chopped walnuts or pecans
1/4 cup chopped celery

Dissolve jello in hot water; add cold water; mix together cranberry relish, nuts and celery; then stir into gelatin mixture after it has set a little. Chill until firm.

When salad is firm, unmold upside down on an oval platter. Red layer will be on bottom, yellow layer in middle and green layer on top.

Cut in slices at least 1″ thick, then in half.

Serve Sour Cream in side dish or bowl.