Ribbon Salad

• 1 (6 oz.) box red jello
• 2 c. boiling water
• 1 1/2 c. cold water
• 1 (3 oz.) box lemon jello
• 1 c. boiling water
• 1 c. miniature marshmallows
• 6 oz. cream cheese
• 1/2 c. mayonnaise
• 1 c. Cool Whip
• 1 can crushed pineapple (4 1/2 oz.)
• 1 (6 oz.) lime jello
• 2 c. boiling water
• 1 1/2 c. cold water or ice cubes

1. Mix first 3 ingredients.
2. Pour into greased Bundt pan.
3. Place in refrigerator to jell.
4. Mix lemon jello and 1 cup boiling water. Add marshmallows and cream cheese.
5. Chill until slightly thickened.
6. Blend mayonnaise, Cool Whip and pineapple.
7. Chill until thick, then spoon over red jello.
8. Mix lime jello, 2 cups boiling water and cold water or ice cubes.
9. When thickened, gently pour over lemon mixture and jell.

red jello, boiling water, cold water, lemon jello, boiling water, marshmallows, cream cheese, mayonnaise, pineapple, lime jello, boiling water, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=390755 (may not work)