1 (3 oz.) pkg. lime Jell-O
1 (3 oz.) pkg. lemon Jell-O
1 (3 oz.) pkg. raspberry
1 c. miniature marshmallows
3 c. boiling water
1 1/2 c. cold water
2 (3 oz.) pkg. cream cheese
1 (1 lb. 4 1/2 oz.) crushed
1/2 c. mayonnaise
Dissolve Jell-O flavors separately, using 1 cup boiling
water for each. Stir marshmallows into lemon gelatin and set
aside. Add 3/4 cup cold water to lime Jell-O and pour into a 9
x 13 x 2-inch pan. Chill until set, but not firm. Add 3/4 cup
cold water to raspberry Jell-O. Set aside at room temperature.
Add cream cheese to the lemon mixture; beat until blended.
Chill until slightly thickened.
Blend mayonnaise, whipped cream and crushed pineapple.
Chill until very thick. Spoon gently over the lime Jell-O and
chill until set, but not firm.
Meanwhile, chill raspberry Jell-O until thickened. Pour
over lemon Jell-O and chill until firm. To serve, cut into
squares. (If a deep green and red layer is desired, use 6
ounce packages of lime and raspberry Jell-O and double the
amounts of hot and cold water used.) This is a good salad to
serve at Christmas. Makes 12 to 15 servings.
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