Ribbon Salad - cooking recipe

Ingredients

2 boxes strawberry jello
1 box lemon jello
1 (8 oz.) cream cheese
1 can crushed pineapple

Preparation

Make 1 box strawberry jello and pour into a 9 x 13-inch cake pan to set up.
When firm, dissolve the lemon jello in the boiling water.
Mix in the cream cheese until smooth and add the crushed pineapple and juice.
Chill until thick enough to put on top of the strawberry layer without melting it. (If you pour it over a large spoon, it does not make a hole when you pour.)
When the second layer is set firm, make the second box of strawberry jello and chill until thick enough to put on top of the pineapple layer without melting it.
When completely set, cut into squares and serve on a lettuce leaf.