Ribbon Salad

• 1 (3 oz.) pkg. lemon jello
• 1 (3 oz.) pkg. lime jello
• 1 (3 oz.) pkg. raspberry jello
• 3 c. boiling water
• 1 c. miniature or diced marshmallows
• 1 1/2 c. cold water
• 2 (3 oz.) pkg. cream cheese, softened
• 1/2 c. mayonnaise
• 1 c. whipped cream
• 1 (1 lb. 4 1/2 oz.) can crushed pineapple

1. Dissolve Jell-O gelatin flavors separately, using 1 cup boiling water for each.
2. Stir marshmallows into lemon gelatin and set aside.
3. Add 3/4 cup cold water to lime gelatin; pour into a 13 x 9 x 2-inch pan.
4. Chill until set but not firm.
5. Add 3/4 cup cold water to raspberry gelatin.
6. Set aside at room temperature.
7. Add cream cheese to lemon mixture; beat until well blended.
8. Chill until thickened, then blend in mayonnaise, whipped cream and crushed pineapple.
9. Chill until very thick; spoon gently over lime gelatin.
10. Chill until set, but not firm.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=281081 (may not work)