Ribbon Salad
 

6 oz lime jello

3 oz lemon jello
6 oz raspberry jello
Boiling water
Cold water
6 oz cream cheese
1 C. mini marshmallows
1/2 C. mayonnaise
1 C. whipped cream
1 sm. can crushed pineapple
1st Layer:  Dissolve lime jello in the 1 C. boiling water.  Add 1 1/2 C. cold water and jell.
2nd layer:  Dissolve lemon jello in the 1 C. boiling water.  Add cream cheese and marshmallows.

Mix well.  Set aside until slightly jelled, then add whipped cream, mayonnaise and pineapple.

3rd Layer:  Dissolve raspberry jello in 1 C. boiling water.  Add 3/4 C. cold water;  pour over
middle layer and refrigerate.  Serve 18 - 20 people
 
 
 

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