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Ribbon Jello Salad
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| 1 package each (3oz) | lemon |
| lime | |
| raspberry | |
| 3 cups | boiling water |
| 1 cup miniature | marshmallows |
| 1 1/2 | cold water |
| 2 packages (3oz) | cream cheese, softened |
| 1/2 cup | mayonnaise.i |
| 1 cup | whipped cream |
| 1 can (20oz) | crushed pineapple |
Dissolve separately each flavor of Jello in 1 cup of boiling water.
Stir marshmallows into lemon, set aside.
Add 3/4 cup cold water to lime Jello. Pour into a 9" X 13" pan. Chill until set, but not firm.
Add 3/4 cup cold water to raspberry Jello. Set aside at room temperature.
Add cream cheese to lemon mixture. Beat until blended. Chill until slightly thickened. Then blend in mayo, whipped cream and crushed pineapple. Spoon over lemon jello. chill until firm.
Chill raspberry jello until thick, pour over lemon layer.
Chill until firm.
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