Ribbon Jello Salad - cooking recipe

Ingredients

2 (3 ounce) packages lime Jell-O gelatin
2 (3 ounce) packages lemon Jell-O gelatin
2 (3 ounce) packages cherry Jell-O
1 (8 ounce) package cream cheese, cubed
1 (8 ounce) can crushed pineapple, undrained
1/4 cup chopped nuts
2 cups whipped topping

Preparation

In bowl, dissolve lime Jello in 2 cups boiling water.
Add 2 cups cold water.
Pour into 9x13-inch pan coated with a non-stick spray.
Refrigerate until almost set (about 2 hours).
In a bowl, dissolve lemon Jello in 1 cup boiling water; whisk in cream cheese until smooth.
Stir in pineapple and nuts.
Fold in the whipped topping and spread over the lime Jello.
Refrigerate until firm (about an hour).
In a bowl, dissolve cherry Jello in 2 cups of boiling water.
Add 2 cups of cold water and stir.
Chill until thick and syrupy and, then pour over lemon Jello layer.
Refrigerate until completely set (about 4 hours).
Serve with whipped topping or whipped cream.
Enjoy!