Holiday Ribbon Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. lime Jell-O
5 c. boiling water, divided
4 c. cold water, divided
1 (3 oz.) pkg. lemon gelatin
1/2 c. miniature marshmallows
1 (8 oz.) pkg. cream cheese, softened
1 c. mayonnaise
1 (8 oz.) can crushed pineapple (undrained)
2 (3 oz.) pkg. cherry gelatin

Preparation

In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water. Stir. Pour in a 13 x 9 x 2-inch dish. Refrigerate until set, about 1 hour. In a bowl, dissolve lemon gelatin in 1 cup boiling water. Stir in marshmallows until melted. Cool for 20 minutes. In a small mixing bowl, beat cream cheese and mayonnaise until smooth. Gradually beat in lemon gelatin. Stir in pineapple. Carefully spoon over the lime layer. Chill until set. Dissolve cherry gelatin in 2 cups boiling water. Add the remaining cold water; stir. Spoon over the lemon layer. Refrigerate overnight. Cut into squares. May serve on lettuce leaves. Makes 12 to 15 servings.