Ribbon Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. each Jell-O lime and raspberry
1 (3 oz.) pkg. lemon jello
5 c. boiling water
1 c. miniature marshmallows
3 c. cold water
1 (8 oz.) pkg. cream cheese, softened
1/2 c. mayonnaise
1 c. cream (whipped)
1 (1 lb. 4 1/2 oz.) can crushed pineapple

Preparation

Dissolve jello flavors separately, using 1 cup hot water in lemon jello.
Two cups hot water in each lime and raspberry jello. Dissolve each.
Stir marshmallows into lemon jello; set aside. Add 1 1/2 cups cold water to lime and raspberry jello.
Pour lime jello into 13 x 9 x 2-inch pan.
Chill until set.
Set raspberry jello aside at room temperature.
Then add cream cheese to lemon mixture; beat until well blended.
Blend in mayonnaise, whipped cream and crushed pineapple.
Chill until very thick.
Spoon gently over lime jello.
Chill until set.