Ribbon Salad - cooking recipe

Ingredients

1 large lime Jell-O
5 c. boiling water
4 c. cold water
1 (3 oz.) pkg. lemon Jell-O
1/2 c. miniature marshmallows
1 c. pineapple juice
1 (8 oz.) pkg. cream cheese, softened
1 can crushed pineapple
1 c. heavy cream, whipped
1 c. mayonnaise
1 large raspberry Jell-O

Preparation

Dissolve lime Jell-O in 2 cups boiling water; add 2 cups cold water.
Pour into 9 x 13-inch pan and chill until partially set. Dissolve lemon Jell-O in 1 cup boiling water.
When dissolved, add marshmallows and stir until they melt down.
Add 1 cup pineapple juice and cream cheese.
Beat until well blended.
Then add pineapple.
Cool and then fold in whipped cream and mayonnaise. Chill until thickened; spoon in a layer over lime Jell-O.
Chill until almost set.
Dissolve raspberry Jell-O in 2 cups boiling water; add 2 cups cold water.
Chill until it starts to thicken; spoon over lemon layer.
Chill overnight.
Do not let the layers set hard before adding the next layer or they will not adhere.