Christams Salad

CHRISTMAS RIBBON SALAD

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1ST LAYER:

2 (3 oz.) pkgs. lime Jello
2 1/2 c. hot water

Pour into 9x13 pan (glass or enamel). Let stand until firm and refrigerate.

2ND LAYER:

1/4 c. pineapple juice
20 lg. marshmallows, cut up

Heat above ingredients in a pan until the marshmallows melt. Dissolve one 3 ounce package lemon Jello in 1 1/2 cups water. Soften one 8 ounce package cream cheese. Combine the hot marshmallow, pineapple liquid, Jello and cream cheese and mix well. When cool pour over the 1st layer and let stand in refrigerator.

3RD LAYER:

1 (3 oz.) pkg. cherry Jello
1 (3 oz.) pkg. red raspberry Jello
2 1/2 c. hot water

Combine above ingredients. When cool, pour over 2nd layer and let stand until firm. Cut in 2 or 3 inch squares to serve.