Ribbon Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon gelatin
2 c. boiling water
16 large marshmallows
1 c. cream-style cottage cheese
1 (9 oz.) can crushed pineapple, drained
1 c. heavy cream, whipped or 1 small Cool Whip
1 (3 oz.) pkg. strawberry gelatin
1 3/4 c. boiling water

Preparation

Dissolve lemon gelatin in 2 cups boiling water.
Add marshmallows and chill until partially thickened.
Fold in cottage cheese, pineapple and whipped cream or topping.
Turn mixture into an 11 x 7-inch pan.
Chill until firm.
Dissolve strawberry gelatin in 1 3/4 cups water.
Chill until partially thickened. Spread over first layer.
Chill again for several hours or overnight.