Ribbon Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. lime jello
1 (3 oz.) pkg. lemon jello
2 (3 oz.) pkg. cherry jello
1/2 c. miniature marshmallows
8 oz. cream cheese
12 oz. can crushed pineapple, drained (save juice)
1 c. whipped topping

Preparation

Gel lime jello in a 13 x 9-inch pan.
Dissolve lemon jello in 1 cup boiling water.
Add marshmallows and melt over double boiler.
Add 1 cup pineapple juice, drained from crushed pineapple and cream cheese, softened.
Beat well.
Fold in the crushed pineapple and whipped topping.
Pour gently over lime jello. Chill until set firmly.
Mix cherry jello by package directions. Cool at room temperature.
Pour over chilled layers very gently so it doesn't go underneath.
Chill until set.