Ribbon Mold Salad - cooking recipe

Ingredients

3 c. hot water
3 c. pineapple juice
18 oz. lemon Jell-O
12 oz. lime Jell-O
1.5 qt. hot water
12 oz. strawberry Jell-O
1.5 qt. hot water
1 lb. cream cheese
16 oz. whipped cream

Preparation

Mix together 3 cups of hot water, pineapple juice and lemon Jell-O.
Stir until dissolved.
Pour mixture in pan and refrigerate to cool, but not set firm, about 1 hour.
Mix together lime Jell-O and 1.5 quarts of hot water.
Stir until dissolved.
Pour lime Jell-O mixture into a 13 x 9-inch cake pan; chill until firmly set. Mix together strawberry Jell-O and 1.5 quarts of hot water.
Stir until dissolved.
Allow mixture to cool.
In a small mixing bowl, cream the cream cheese.
Add whipped cream.
To this mixture, add the cooled lemon Jell-O mix and whip until blended thoroughly. Pour the lemon mixture on top of the set lime Jell-O.
Refrigerate until firm.
Pour strawberry Jell-O on top of the lemon mixture and let set again, until firm.