Ribbon Salad

• 2 (3 oz.) pkg. lime gelatin
• 5 c. hot water
• 4 c. cold water
• 1 (3 oz.) pkg. lemon flavor gelatin
• 1/2 c. miniature marshmallows, cut into pieces
• 1 c. pineapple juice
• 1 (8 oz.) pkg. cream cheese
• 1 (1 lb. 4 oz.) can crushed pineapple
• 1 c. heavy cream, whipped
• 1 c. mayonnaise
• 2 (3 oz.) pkg. cherry flavor gelatin

1. Dissolve lime gelatin in 2 cups hot water; add 2 cups cold water and pour into 14 x 10 x 2-inch pan.
2. Chill until partially set.
3. Dissolve lemon gelatin in 1 cup hot water in top of double boiler; add marshmallows and stir to melt.
4. Remove from heat and add 1 cup drained pineapple juice and cream cheese.
5. Beat until well blended and stir in pineapple.
6. Cool slightly.
7. Fold in whipped cream and mayonnaise; chill until thickened.
8. Pour in layer over lime gelatin.
9. Chill until almost set.
10. Dissolve cherry gelatin in 2 cups hot water; add 2 cups cold water and chill until syrupy.
11. Pour over pineapple layer.
12. Chill until firm.

lime gelatin, water, cold water, lemon flavor gelatin, marshmallows, pineapple juice, cream cheese, pineapple, heavy cream, mayonnaise, cherry flavor

Taken from www.cookbooks.com/Recipe-Details.aspx?id=551631 (may not work)