Ribbon Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. lime jello
2 c. hot water
2 c. cold water
1 (3 oz.) lemon jello
1 c. hot water
1/2 c. mini marshmallows
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 jello (or strawberry)
2 c. hot water
2 c. cold water

Preparation

Dissolve lime jello in hot water, then add the cold water. Pour into a 14 x 10 x 2-inch pan.
Chill until set, then dissolve lemon jello in water.
Over heat, dissolve marshmallows in jello. Remove from heat and add pineapple juice and cream cheese.
Beat until well blended.
Stir in pineapple.
When cooled, add whipped cream and mayonnaise.
Chill until thick, then pour over lime jello.
Chill until set.
Dissolve cherry jello in hot water, then add cold water.
Chill until syrupy.
Pour over pineapple layer. Chill until firm.