Ribbon Salad

Do you like Jell-o like we like Jell-o? There are just times when nothing will satisfy your craving for Jell-o. I prefer mine with fruit, my family, plain with a bit of Cool Whip. Either way, I still love the jiggly treat. This Ribbon Salad takes a bit longer to prepare, but it's worth it in the end. With summer coming, I think it's a nice yummy treat. You can change the flavors but just be sure they are complimentary to each other. My kids always want the blue raspberry and I can't stand that flavor with anything but just plain. Wait, maybe that is why they want it, they know I won't add crushed pineapple or mandarin oranges to it?? Smarties .... Enjoy!

Ribbon Salad Serves 24

2 packages (3 oz. each) Lime Jell-o
5 c. boiling water - (2 c. / 1 c. / 2 c.)
4 c. cold water - (2 c. / 2 c.)
1 can (20 oz.) crushed pineapple
1 package (3 oz.) Lemon Jell-o
1/2 c. cut up mini marshmallows
1 package (8 oz.) cream cheese, softened
1 c. whipping cream, whipped
1 c. mayonnaise
2 packages (3 oz. each) Cherry Jell-o

1. In a bowl, dissolve Lime Jell-o in 2 c. boiling water. Stir in 2 c. of the cold water. Pour into a 9 x 13" baking pan. Chill in refrigerator until set (it will still be a little sticky to the touch, but will not pour if pan is tipped)

2. Drain the pineapple, reserving 1 c. of the juice. Set aside.

3. Dissolve the Lemon Jell-o in 1 c. of the boiling water in top of double boiler (or like I have said before, a saucepan set on top of another saucepan). Add marshmallows; place over simmering water. Stir until marshmallows are melted. Remove from heat. Add 1 c. of the reserved pineapple juice and cream cheese. Beat with rotary beater until well blended. Stir in pineapple; cool in refrigerator for about 10 minutes. Fold in whipped cream and mayonnaise; chill again until thickened.

4. Pour Lemon / pineapple layer over lime layer. Chill until almost set (again, a bit sticky to the touch, but will not pour if pan is tipped).

5. In a bowl, dissolve Cherry Jell-o in remaining 2 c. boiling water. Stir in last 2 c. of cold water. Chill until thick and syrup-like. Pour over Lemon / pineapple layer (carefully so that the top layer doesn't become cloudy with the middle layer). Chill until set (no longer sticky). Cut into squares to serve.