Ribbon Salad - cooking recipe

Ingredients

2 pkg. red raspberry or red cherry jello
2 pkg. lime jello
1 (8 oz.) cream cheese
1 (2 lb.) can crushed pineapple
1 envelope plain or Knox gelatine

Preparation

Dissolve the red jello in 1 1/2 cups hot water.
Dissolve the lime jello in 1 1/2 cups hot water.
When cool, add the drained pineapple, 1/2 to each of the jello mixtures.
Bring the pineapple juice to a boil.
Dissolve the Knox gelatine in 1/4 cup cold water, add to the pineapple juice and stir until thoroughly dissolved.
When pineapple juice is cool, add the cream cheese and thoroughly blend.
Pour the raspberry gelatin into an 8-inch mold, chill until firm.
Add the pineapple-cream cheese mixture, chill until firm, add the final layer of lime gelatin and chill until firm.