HOLIDAY RIBBON GELATIN
2 pkg (3 ounces each) lime gelatin
5 cups boiling water, divided
4 cups cold water, divided
l pkg (3 ounces) lemon gelatin
1/2 cup miniature marshmallows
1 pkg (8 ounces) cream cheese, softened
l cup mayonnaise
1 can (8ounces) crushed pineapple, undrained
2 pkg (3 ounces each) cherry gelatin
In a bowl, dissolve lime gelatin in 2 cups boiling water.
Add 2 cups cold water; stir.
Pour into 13 X 9 inch dish.
Refrigerate until set, about 1 hour.
In a bowl, dissolve lemon gelatin in 1 cup boiling water.
Stir in marshmallows until melted.
Cool 20 minutes.
In a small mixing bowl, beat cream cheese and mayonnaise until smooth.
Gradually beat in lemon gelatin.
Stir in pineapple.
Carefully spoon over the lime layer.
Chill until set.
Dissolve cherry gelatin in 2 cups boiling water.
Add the remaining cold water, stir.
Spoon over the lemon layer.
Cut into squares.
Yield: 12-15 servings.