Ribbon Salad - cooking recipe

Ingredients

1 (6 oz.) box red jello
2 c. boiling water
1 1/2 c. cold water
1 (3 oz.) box lemon jello
1 c. boiling water
1 c. miniature marshmallows
6 oz. cream cheese
1/2 c. mayonnaise
1 c. Cool Whip
1 can crushed pineapple (4 1/2 oz.)
1 (6 oz.) lime jello
2 c. boiling water
1 1/2 c. cold water or ice cubes

Preparation

Mix first 3 ingredients.
Pour into greased Bundt pan.
Place in refrigerator to jell.
Mix lemon jello and 1 cup boiling water. Add marshmallows and cream cheese.
Chill until slightly thickened.
Blend mayonnaise, Cool Whip and pineapple.
Chill until thick, then spoon over red jello.
Mix lime jello, 2 cups boiling water and cold water or ice cubes.
When thickened, gently pour over lemon mixture and jell.