RED AND GREEN RIBBON SALAD

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1 large can crushed pineapple
1 large pkg. green jello
1 large pkg. red jello
1 envelope Knox unflavored
gelatine
1 large pkg. Philadelphia
cream cheese
1 pkg. Dream Whip

Drain pineapple, save juice. Mix green jello with 1 cup
boiling water and 2 cups cold water. Pour over pineapple which
has been put in oblong pan, let set until firm. Soften Knox
gelatine in 1/2 cup cold water. Bring pineapple juice to boil,
remove from heat. Add Knox gelatine and cream cheese, mix as
well as possible. Let cool (blend in blender until smooth).
Beat Dream Whip according to directions, beat this into cold
juice cream mixture and pour over formed jello. Let set 1 hour
or longer. Mix red jello as you did green jello, without
pineapple. Pour over green jello mixture and chill until firm.
Cut in serving sizes and serve on lettuce leaf.

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