Ribbon Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. lime jello
2 (3 oz.) pkg. cherry jello
5 c. hot water
4 c. cold water
1 (3 oz.) pkg. lemon jello
1 c. mini marshmallows
1 c. pineapple juice
1 (8 oz.) pkg. cream cheese
1 (1 lb. 4 oz.) can crushed pineapple
1 c. whipped cream
2 Tbsp. mayo

Preparation

Make lime jello according to package directions.
Pour into a 14 x 10 x 2-inch pan.
Chill until partly set.
Dissolve lemon jello in 1 cup hot water in top of double boiler.
Add marshmallows and stir to melt.
Remove from heat.
Add 1 cup drained pineapple juice and cream cheese.
Beat until well blended.
Stir in pineapple.
Cool slightly.
Fold in whipped cream and mayo.
Chill until thick.
Pour in layer over lime jello.
Chill until almost set.
Prepare cherry jello according to package directions.
Chill until syrupy.
Pour over pineapple layer.
Chill until firm.
Makes 24 servings.