Ribbon Salad

Ribbon Salad

1 (3 oz.) pkg. lemon jello 1 1/2 c. cold water
1 (3 oz.) pkg. lime jello 2 pkg. (3 oz.) cream cheese
1 (3 oz.) pkg. raspberry jello 1/2 c. mayonnaise
3 c. boiling water 1 c. whipped cream
1 c. miniature marshmallows 1 can crushed pineapple

Dissolve jellos separately using 1 c. boiling water with each. Stir marshmallows in lemon jello and set aside. Add 3/4 c. cold water to lime jello and pour into a 13x9x2 inch pan. Chill until set.

Add 3/4 c. cold water to raspberry jello and set aside.

Add cream cheese (softened) to lemon jello, chill until slightly thick. Then add mayonnaise, whipped cream and drained pineapple. Chill until thick, spoon over lime jello. Chill until thick. Meanwhile chill raspberry jello. Pour over lemon jello and chill until firm.