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Ribbon Salad

  Dissolve jello flavors separately, using 2 C. boiling water for each. Stir marshmallows into lemon jello. Add 1 C. cold water to lime jello and pour into an oblong pan. Chill until set. Add 1 C. cold water to raspberry jello and set aside at room temperature. Then add cream cheese to lemon mixture, beat until blended. Chill until slightly thickened, then blend in Miracle Whip, Whipped topping and pineapple. Chill until thickened then gently spoon over lime jello. Chill until set. Meanwhile chill raspberry jello until slightly thickened then pour over lemon mixture. Chill until firm. 6 oz. pkg. lemon jello
6 oz. pkg. lime jello
6 oz. pkg. raspberry jello
6 C. boiling water
2 C. miniature marshmallows
3 C. cold water
8 oz. cream cheese
1/4 C. Miracle Whip
2 C. whipped topping
10 oz. crushed pineapple


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