Ribbon Salad - cooking recipe

Ingredients

1 c. crushed pineapple, reserved juice from pineapple, combine with water to make 1 1/4 c.
1 pkg. lime gelatin
1 pkg. softened cream cheese
1/2 c. sugar
1 c. evaporated milk
1 tsp. vanilla
1 envelope unflavored gelatin
1/4 c. cold water
1 c. boiling water
1 pkg. strawberry gelatin
1 (10 oz.) pkg. frozen strawberries, thawed

Preparation

Drain pineapple, reserving juice.
Place pineapple in 12 x 7 1/2 x 2-inch baking dish.
Heat reserved juice and water mixture to boiling; dissolve lime gelatin in hot juice.
Pour over pineapple.
Chill until firm.
Beat cream cheese with sugar until soft and smooth.
Gradually blend in milk and vanilla.
Soften unflavored gelatin in cold water, heat to dissolve.
Blend into cheese mixture and pour over lime layer.
Chill until firm. Dissolve strawberry gelatin in boiling water; add strawberries. Cool to room temperature.
Pour over cheese layer.
Chill until firm.
Cut into squares to serve.