Ribbon Salad - cooking recipe

Ingredients

1 large can crushed pineapple, drained (save juice)
1 (6 oz.) pkg. green jello
3 c. water
1 envelope Knox unflavored gelatine
1/2 c. cold water
1 (8 oz.) pkg. Philadelphia cream cheese
1 pkg. Dream Whip
1 (6 oz.) pkg. red jello
3 c. water

Preparation

Drain pineapple and save juice.
Mix green jello with 1 cup boiling water and 2 cups cold water.
Add crushed pineapple and pour into 13 x 9-inch pan.
Let set until firm and while it's setting, soften Knox gelatine in 1/2 cup cold water.
Bring pineapple juice to a boil.
Remove from heat, add cream cheese and gelatin.
Mix as well as possible.
Let cool.
Beat Dream Whip according to package directions.
Beat this into cooled juice-cream cheese mixture.
Pour over firm jello.
Let set 1 hour or longer. Mix red jello with 1 cup boiling water and 2 cups cold water. Cool, then pour over the other layers and chill until firm.