Christmas Salad - cooking recipe

Ingredients

1 pkg. each: lime, lemon and raspberry jello (small box)
3 c. boiling water
1 can crushed pineapple
1 (8 oz.) pkg. cream cheese
1/2 c. mayonnaise
lemon juice

Preparation

Drain pineapple; add water to make 1 cup; boil.
Add to lime jello.
Add crushed pineapple and 2 teaspoons lemon juice.
Pour into a 13-inch pan.
Let set.
Dissolve lemon jello using 1 cup water (boiling).
Blend cheese and mayonnaise.
Whip jello until light and fluffy.
Add cheese mixture.
Pour over first layer. Chill.
Dissolve raspberry jello in 2 cups hot water.
Chill partially.
Pour over 2nd layer.
Chill.
Cut in squares.
Serve on lettuce leaf.