Ribbon Salad

Ingredients

• 2 3 oz pkg lime gelatin
• 2 3 oz pkg lemon gelatin
• 2 3 oz pkg raspberry gelatin
• 2 c miniature marshmallows
• 1 8 oz pkg cream cheese
• 1 c 1 lb 4 oz can crushed pineapple drained
• 1 c pineapple juice
• 12 pt cream whipped

Directions

1. Dissolve the lime gelatin in 2 cups boiling water
2. Add 1 12 cups water
3. Pour into a 14 x 10 x 2-inch pan
4. Chill until set Dissolve the lemon gelatin in 1 cup boiling water in top of double boiler
5. Add marshmallows and cream
6. cheese which has been cut into small pieces
7. Beat until well blended
8. Remove from heat and stir in pineapple and pineapple juice
9. Cool then fold in whipped cream
10. Spoon over top of chilled lime gelatin
11. Chill until firm Dissolve raspberry gelatin in 2 cups boiling water and 1 12 cups cold water then pour over chilled lemon layer
12. Chill
13. Serves 12 to 15