Ribbon Salad

• 2 (3 ounce) packages lime Jell-O gelatin
• 5 cups hot water
• 4 cups cold water
• 1 (3 ounce) package lemon Jell-O gelatin
• 12 cup miniature marshmallow
• 1 cup pineapple juice
• 1 (8 ounce) package light cream cheese, room temp
• 1 (28 ounce) can canned crushed pineapple, in juice
• 1 cup heavy cream
• 1 cup mayonnaise
• 2 (3 ounce) packages cherry Jell-O

1. Dissolve lime jello in 2 cups of hot water.
2. Pour into 14x10x2" pan.
3. A clear dish enables you to see the colors.
4. Chill until partially set.
5. Dissolve lemon jello in 1 cup hot water in top of a double boiler.
6. Add marshmallows, stir to melt.
7. Remove from heat.
8. Add pineapple juice & cream cheese.
9. Beat until blended & stir in pineapple.
10. Cool.
11. Fold in whipped cream & mayonnaise.
12. Chill until thickened.
13. Pour over lime jello.
14. Chill until almost set.
15. Dissolve cherry jello in last 2 cups of hot water.
16. Add 2 cups of cold water & chill until partially set.
17. Pour over pineapple layer.
18. Chill until firm.

lime jello, water, cold water, marshmallow, pineapple juice, light cream cheese, pineapple, heavy cream, mayonnaise, o

Taken from www.food.com/recipe/ribbon-salad-258055 (may not work)