Sanderson's Cookbook, Ribbon Salad

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Ribbon Salad

1 3 oz. package each Lemon, Lime, and Raspberry Jello
3 cups boiling water
1 cup miniature or diced marshmallows
1 1/2 cups cold water
2 packages (6 oz. total) cream cheese, softened
1/2 cup mayonnaise
1 cup whipped cream
1 can (1 lb. 4 1/2 oz.) crushed pineapple

Dissolve Jello flavors separately, using 1 cup boiling water for each. Stir marshmallows into lemon jello. Set aside. Add 3/4 cup cold water to lime gelatin. Pour into a 13 x 9 x 2 inch pan. Chill until set, but not firm. Add 3/4 cup cold water to raspberry Jello. Set aside at room temperature. Then add cream cheese to lemon mixture. Beat until blended. Chill until slightly thickened. Blend in mayonnaise, whipped cream, and crushed pineapple. Chill until very thick. Spoon gently over lime gelatin. Chill until set, but not firm. Meanwhile, chill raspberry gelatin until thickened. Pour over lemon gelatin. Chill until firm. To serve, cut in squares. Makes about 10 cups, or 12-15 servings.

Note: If deeper green and red layers are desired, use 6 oz. packages of lime and raspberry Jello and 2 cups boiling water and 1 1/2 cups cold water for each large package.