Ribbon Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. jello each: lemon, lime and raspberry
3 c. boiling water
1 c. miniature marshmallows
1 1/2 c. cold water
2 small cream cheese, softened
1/2 c. mayonnaise
1 c. whipped cream
1 can crushed pineapple

Preparation

Dissolve jello flavors separately, using 1 cup boiling water for each.
Stir marshmallows into lemon flavor; set aside.
Add 3/4 cup cold water to lime. Pour into a 13 x 9 x 2-inch pan. Chill until set.
Add 3/4 cup cold water to raspberry; set aside at room temperature.
Add cream cheese to lemon mixture, beat until blended.
Chill until slightly thickened.
Then blend in mayonnaise, whipped cream and drained, crushed pineapple.
Chill until very thick and spoon gently over lime jello.
Chill until set, but not firm.