Ribbon Salad

• 2 (3 oz.) pkg. lime gelatin
• 2 (3 oz.) pkg. lemon gelatin
• 2 (3 oz.) pkg. raspberry gelatin
• 2 c. miniature marshmallows
• 1 (8 oz.) pkg. cream cheese
• 1 c. (1 lb. 4 oz. can) crushed pineapple, drained
• 1 c. pineapple juice
• 1/2 pt. cream, whipped

1. Dissolve the lime gelatin in 2 cups boiling water.
2. Add 1 1/2 cups water.
3. Pour into a 14 x 10 x 2-inch pan.
4. Chill until set. Dissolve the lemon gelatin in 1 cup boiling water in top of double boiler.
5. Add marshmallows and cream
6. cheese which has been cut into small pieces.
7. Beat until well blended.
8. Remove from heat and stir in pineapple and pineapple juice.
9. Cool, then fold in whipped cream.
10. Spoon over top of chilled lime gelatin.
11. Chill until firm. Dissolve raspberry gelatin in 2 cups boiling water and 1 1/2 cups cold water, then pour over chilled lemon layer.
12. Chill.
13. Serves 12 to 15.

lime gelatin, lemon gelatin, raspberry gelatin, marshmallows, cream cheese, pineapple, pineapple juice, cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=777152 (may not work)