Ribbon Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. lime gelatin
2 (3 oz.) pkg. lemon gelatin
2 (3 oz.) pkg. raspberry gelatin
2 c. miniature marshmallows
1 (8 oz.) pkg. cream cheese
1 c. (1 lb. 4 oz. can) crushed pineapple, drained
1 c. pineapple juice
1/2 pt. cream, whipped

Preparation

Dissolve the lime gelatin in 2 cups boiling water.
Add 1 1/2 cups water.
Pour into a 14 x 10 x 2-inch pan.
Chill until set. Dissolve the lemon gelatin in 1 cup boiling water in top of double boiler.
Add marshmallows and cream
cheese which has been cut into small pieces.
Beat until well blended.
Remove from heat and stir in pineapple and pineapple juice.
Cool, then fold in whipped cream.
Spoon over top of chilled lime gelatin.
Chill until firm. Dissolve raspberry gelatin in 2 cups boiling water and 1 1/2 cups cold water, then pour over chilled lemon layer.
Chill.
Serves 12 to 15.