Ribbon Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. each cherry and lime jello
1 (3 oz.) pkg. lemon jello
5 c. boiling water
1 c. miniature or diced marshmallows
3 1/2 c. cold water
1 large block cream cheese
1/2 c. mayonnaise
1 c. Cool Whip or whipped cream
2 small cans crushed pineapple

Preparation

Dissolve jello flavors separately, using 2 cups boiling water to each of the 6 ounce and 3 ounce packages of jello.
Add 1 cup of marshmallows to the lemon gelatin and set aside.
Add 1 1/2 cups cold water to the lime jello.
Pour into a 13 x 9 x 2-inch Pyrex dish.
Chill until set, but not firm.