Ribbon Salad

Many of you might assume I live this perfect caker life; that my Porcupine Meatballs are always moist, my Dream Whip is always fluffy as air, and I never cut myself opening up a can. But the fact is that every caker stumbles. Yes, even me.

Take this Ribbon Salad. I had images of layered colours and glistening gelatin. I even planned to make a clever Olympics reference by mentioning ribbon gymnastics. But this Ribbon Salad had me in knots.

When I tried to cut it into squares like the recipe said, it was messier than a drunk bridesmaid. I had to scoop it out and plop it into bowls. It looked like abstract art, which would've been fine except for the fact that, when it comes to our food, cakers tend to be paint by number folks.

In any case, Ribbon Salad has reminded me that, sometimes in life, you need to dust the JELL-O powder off and carry on, caker soldier.

First layer:
1 small package lime JELL-O
1 cup boiling water
1 tin crushed pineapple
Pour into a 9x13 pan and let set partially before adding second layer.

Second layer:
1 small package lemon JELL-O
1 cup boiling water
12 ounces Philadelphia cream cheese
1 cup whipping cream (I use 1 package Dream Whip)
Mix JELL-O and hot water and let partially set. Whip cream. Whip the cream cheese until smooth. Add JELL-O and whip cream and beat well. Pour over first layer.

Third layer: 1 package cherry JELL-O (3 ounce)
2 cups boiling water
1 tin fruit cocktail (drained)

Mix JELL-O and hot water and let partially set. Mix in drained fruit cocktail and spoon over second layer. Refrigerate until firm. Best when made ahead and left overnight. Cut into squares and serve. (This makes a colourful salad for Christmas, weddings or summer dessert.)

Source: Cook Book of the Mount Royal United Church, Saskatoon













At least the dog seemed interested.