Ribbon Salad

• 1 large can crushed pineapple, drained (save juice)
• 1 (6 oz.) pkg. green jello
• 3 c. water
• 1 envelope Knox unflavored gelatine
• 1/2 c. cold water
• 1 (8 oz.) pkg. Philadelphia cream cheese
• 1 pkg. Dream Whip
• 1 (6 oz.) pkg. red jello
• 3 c. water

1. Drain pineapple and save juice.
2. Mix green jello with 1 cup boiling water and 2 cups cold water.
3. Add crushed pineapple and pour into 13 x 9-inch pan.
4. Let set until firm and while it's setting, soften Knox gelatine in 1/2 cup cold water.
5. Bring pineapple juice to a boil.
6. Remove from heat, add cream cheese and gelatin.
7. Mix as well as possible.
8. Let cool.
9. Beat Dream Whip according to package directions.
10. Beat this into cooled juice-cream cheese mixture.
11. Pour over firm jello.
12. Let set 1 hour or longer. Mix red jello with 1 cup boiling water and 2 cups cold water. Cool, then pour over the other layers and chill until firm.

pineapple, green jello, water, unflavored gelatine, cold water, philadelphia cream cheese, dream whip, red jello, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=932133 (may not work)