Ribbon Salad - cooking recipe

Ingredients

2 (3-oz.) pkg. lime Jello
5 c. hot water
4 c. cold water
1 (3-oz.) pkg. lemon Jello
1/2 c. small marshmallows, cut in pieces
1 c. pineapple juice
1 8-oz. pkg. cream cheese
1 (1 lb.-4 oz.) canned crushed pineapple
1 c. heavy whipping cream
1 c. mayonnaise
2 (3-oz.) pkg. cherry Jello

Preparation

Dissolve lime Jello (2 cups hot water and 2 cups cold water). Pour into 10x14-inch Pyrex pan.
Chill till partly set.
Dissolve lemon Jello in 1 c. hot water in top of double boiler, add marshmallows and stir to melt.
Remove from heat.
Add 1 c. pineapple juice and cream cheese.
Beat till well blended and stir in pineapple.
Cool slightly.
Fold in chilled cream and mayonnaise.
Chill until thick.
Pour in layer over lime.
Chill until almost set.
Dissolve cherry Jello in 2 cups hot water, add 2 C. cold water.
Chill until syrupy.
Pour over pineapple layer. Chill until firm.
Serves 24.
Very Pretty!!!