Ribbon Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. lime gelatin
5 c. hot water
4 c. cold water
1 (3 oz.) pkg. lemon flavor gelatin
1/2 c. miniature marshmallows, cut into pieces
1 c. pineapple juice
1 (8 oz.) pkg. cream cheese
1 (1 lb. 4 oz.) can crushed pineapple
1 c. heavy cream, whipped
1 c. mayonnaise
2 (3 oz.) pkg. cherry flavor gelatin

Preparation

Dissolve lime gelatin in 2 cups hot water; add 2 cups cold water and pour into 14 x 10 x 2-inch pan.
Chill until partially set.
Dissolve lemon gelatin in 1 cup hot water in top of double boiler; add marshmallows and stir to melt.
Remove from heat and add 1 cup drained pineapple juice and cream cheese.
Beat until well blended and stir in pineapple.
Cool slightly.
Fold in whipped cream and mayonnaise; chill until thickened.
Pour in layer over lime gelatin.
Chill until almost set.
Dissolve cherry gelatin in 2 cups hot water; add 2 cups cold water and chill until syrupy.
Pour over pineapple layer.
Chill until firm.