Chef Andy presents: Ribbon Salad

Ingredients

• 1 package (3oz.) Jell-O Lemon Gelatin
• 3 cups boiling water
• 1 cup miniature or diced marshmallows
• 1 1/2 cups cold water
• 2 packages (3 oz. each) cream cheese, softened
• 1/2 cup mayonnaise
• 1 cup whipped cream
• 1 can (1 lb. 4 1/2 oz.) crushed pineapple
• Dissolve Jell-O Gelatin flavors separately, using 1 cup boiling water for each.
• Stir marshmallows into lemon gelatin; set aside.
• Add 3/4 cup cold water to lime gelatin; pour into a 13x9x2-inch pan. Chill until set, but not firm.
• Add 3/4 cup cold water to raspberry gelatin; set aside at room temperature.
• Then add cream cheese to lemon mixture; beat until blended. Chill until slightly thickened.
• Then blend in mayonnaise, whipped cream, and crushed pineapple. Chill until very thick;
• spoon gently over lime gelatin. Chill until set, but not firm.
• Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin. Chill until firm.