Ribbon Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon jello
1 (3 oz.) pkg. lime jello
1 (3 oz.) pkg. raspberry jello
3 c. boiling water
1 c. miniature or diced marshmallows
1 1/2 c. cold water
2 (3 oz.) pkg. cream cheese, softened
1/2 c. mayonnaise
1 c. whipped cream
1 (1 lb. 4 1/2 oz.) can crushed pineapple

Preparation

Dissolve Jell-O gelatin flavors separately, using 1 cup boiling water for each.
Stir marshmallows into lemon gelatin and set aside.
Add 3/4 cup cold water to lime gelatin; pour into a 13 x 9 x 2-inch pan.
Chill until set but not firm.
Add 3/4 cup cold water to raspberry gelatin.
Set aside at room temperature.
Add cream cheese to lemon mixture; beat until well blended.
Chill until thickened, then blend in mayonnaise, whipped cream and crushed pineapple.
Chill until very thick; spoon gently over lime gelatin.
Chill until set, but not firm.