Stop and Go Salad

Let’s make it

1. Dissolve lime gelatin in 2 cups boiling water. Pour into a 9 × 13 × 2-inch dish; refrigerate until firmly set, about 2 hours.
2. In a double boiler, dissolve orange gelatin in 1 cup boiling water. Add marshmallows and cream cheese; stir over simmering water until melted. Cool to room temperature.
3. Fold in salad dressing, whipped cream and pineapple with its juice. Spread over lime layer; chill until firm, about 2 hours.
4. Dissolve cherry gelatin in remaining 2 cups boiling water. Cool until no longer warm but still pourable. Gently pour over the middle layer; refrigerate at least 4 hours, until fully set.

From the complete review edition, page 47. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.