Amish Ribbon Salad

3-ounce box of lime gelatin

3 cups boiling water, divided

3 cups cold water, divided

1 small can crushed pineapple

½ cup chopped walnuts

3-ounce box of lemon gelatin

8-ounce package cream cheese

¾ cup whipped cream

3-ounce box of raspberry gelatin

Dissolve lime gelatin in 1 cup boiling water.  Add 1 cup cold water, crushed pineapple, and nuts to the gelatin, then pour into an 8X8 pan to make the first layer.  Chill in the refrigerator until set.  Dissolve lemon gelatin in 1 cup boiling water, then add 1 cup cold water. When the mixture becomes cool, add the cream cheese and whipped cream.  Pour this mixture over the fist layer of gelatin that has already set.  Return to refrigerator and let set again.  Dissolve raspberry gelatin in 1 cup boiling water.  Add 1 cup cold water and mix well.  Pour over the top of the first two layers, return to the refrigerator, and chill until set.

Submitted by Elaine Miles

Orange Sherbet Salad

2 (3 oz.) Pkgs. of orange-flavor gelatin

1 cup boiling water

1 pint orange sherbet

1 (11 oz.) can mandarin oranges not drained

1 cup heavy cream, whipped

1. Pour the orange-flavor gelatin into medium bowl and add the boiling water.  Stir mixture to dissolve the gelatin.  Add the sherbet and mix well.

2. Cool the mixture in the refrigerator until it's as thick as unbeaten egg whites.  Add the oranges including juice and then fold in the whipped cream.

3. Pour the gelatin mixture into a 6 cup (1 1/2 quart) mold.  Chill until set.  It will take at least 3 hrs. and it's safer to allow more time.

Submitted by Elaine Miles