Ribbon Salad

• 1 (6 oz.) lime gelatin
• 1 (3 oz.) lemon gelatin
• 1 (6 oz.) raspberry gelatin
• 1 c. miniature marshmallows
• 8 oz. cream cheese
• 1/2 c. mayonnaise
• 1 c. frozen whipped topping, thawed
• 1 c. crushed pineapple, drained

1. Dissolve lime gelatin in 2 cups boiling water and add 1 1/2 cups cold water.
2. Pour into 9 x 13-inch pan and set.
3. Dissolve lemon gelatin in 1 cup boiling water.
4. Immediately stir in marshmallows and softened cream cheese.
5. Blend until smooth.
6. When slightly thickened, add mayonnaise, whipped topping and pineapple. Pour over firmly set lime gelatin.
7. Chill until firmly set. Dissolve raspberry gelatin in 2 cups boiling water.
8. Add 1 1/2 cups cold water.
9. When gelatin starts to thicken, pour over lemon mixture.
10. May serve with additional whipped topping, if desired.

lime gelatin, lemon gelatin, raspberry gelatin, marshmallows, cream cheese, mayonnaise, frozen whipped topping, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=658033 (may not work)