Ribbon Salad

• 1 large lime Jell-O
• 5 c. boiling water
• 4 c. cold water
• 1 (3 oz.) pkg. lemon Jell-O
• 1/2 c. miniature marshmallows
• 1 c. pineapple juice
• 1 (8 oz.) pkg. cream cheese, softened
• 1 can crushed pineapple
• 1 c. heavy cream, whipped
• 1 c. mayonnaise
• 1 large raspberry Jell-O

1. Dissolve lime Jell-O in 2 cups boiling water; add 2 cups cold water.
2. Pour into 9 x 13-inch pan and chill until partially set. Dissolve lemon Jell-O in 1 cup boiling water.
3. When dissolved, add marshmallows and stir until they melt down.
4. Add 1 cup pineapple juice and cream cheese.
5. Beat until well blended.
6. Then add pineapple.
7. Cool and then fold in whipped cream and mayonnaise. Chill until thickened; spoon in a layer over lime Jell-O.
8. Chill until almost set.
9. Dissolve raspberry Jell-O in 2 cups boiling water; add 2 cups cold water.
10. Chill until it starts to thicken; spoon over lemon layer.
11. Chill overnight.
12. Do not let the layers set hard before adding the next layer or they will not adhere.

lime, boiling water, cold water, lemon jello, marshmallows, pineapple juice, cream cheese, pineapple, heavy cream, mayonnaise, raspberry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941119 (may not work)