Ribbon Mold Salad

• 3 c. hot water
• 3 c. pineapple juice
• 18 oz. lemon Jell-O
• 12 oz. lime Jell-O
• 1.5 qt. hot water
• 12 oz. strawberry Jell-O
• 1.5 qt. hot water
• 1 lb. cream cheese
• 16 oz. whipped cream

1. Mix together 3 cups of hot water, pineapple juice and lemon Jell-O.
2. Stir until dissolved.
3. Pour mixture in pan and refrigerate to cool, but not set firm, about 1 hour.
4. Mix together lime Jell-O and 1.5 quarts of hot water.
5. Stir until dissolved.
6. Pour lime Jell-O mixture into a 13 x 9-inch cake pan; chill until firmly set. Mix together strawberry Jell-O and 1.5 quarts of hot water.
7. Stir until dissolved.
8. Allow mixture to cool.
9. In a small mixing bowl, cream the cream cheese.
10. Add whipped cream.
11. To this mixture, add the cooled lemon Jell-O mix and whip until blended thoroughly. Pour the lemon mixture on top of the set lime Jell-O.
12. Refrigerate until firm.
13. Pour strawberry Jell-O on top of the lemon mixture and let set again, until firm.

water, pineapple juice, lemon jello, lime, hot water, strawberry, hot water, cream cheese, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=366682 (may not work)