Christmas Ribbon Salad

One 3 ounce package each of Jell-O lemon, lime and raspberry gelatin
3 cups of boiling water
1 cup of miniature or diced marshmallows
1 1/2 cup of cold water
Two 3 ounce packages of cream cheese, softened
1/2 cup of mayonnaise
1 cup of whipped cream
1 cup of ( 1 lb. 4 1/2 oz.) crushed pineapple

Dissolve gelatin flavors separately, using 1 c. boiling water for
each. Stir marshmallows into lemon gelatin, set aside. Add 3/4 cup of
cold water to lime gelatin; pour into a 13 x 9 x 2 pan. Chill until
set, but not firm. Add 3/4 cup of cold water to raspberry gelatin; set
aside at room temperature. Then add cream cheese to lemon mixture;
beat until blended. Chill until slightly thickened. Then 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. If deeper green and red layers are desired, use 6 oz. pkg. of
lime and raspberry gelatins, and 2 c. boiling water and 1 1/2 cups
cold water for each large package.

Christmas Ribbon Salad

2 packages of lime Jell-O or 1 lg.
1 package of lemon Jell-O
1 cup of hot water
1/2 cup of marshmallows, cut sm.
1 (No. 2) can crushed pineapple, drained
One 8 ounce package of cream cheese
1 cup of mayonnaise
1 cup of heavy cream, milk okay
2 packages of cherry Jell-O

Prepare lime Jell-O according to package directions. Pour into a
15"x10"x2" or similar 4 1/2 quart container. Chill until almost set.
Dissolve lemon Jell-O in hot water in top of double boiler. Add
marshmallows and melt. Remove from heat. Add 1 cup pineapple juice and
creamed cheese. Beat with a rotary beater until blended. Stir in 1 cup
drained pineapple. Cool slightly. Fold in mayonnaise and cream or
milk. Chill until thickened. Pour over lime 1st layer, chill almost
set. Prepare cherry Jell-O according to directions. Chill to
consistency of egg whites. Pour over 2nd layer. Chill until firm.
Yield: 24 to 36 servings.