| | Directions | | Dissolve Jello Gelatin flavors separately, using 1 C. of boiling water for each. Stir marshmallows into lemon gelatin until dissolved, set aside. Add 3/4 C. cold water to lime gelatin; pour into a 13 x 9 x 2 inch pan. Chill until set, but not firm. Add 3/4 C. cold water to raspberry gelatin 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 thick: spoon gently over lime gelatin. Chill until set, but not firm. Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatins. Chill until firm. To serve, cut in squares or put the above into molds and when finished it makes a wonderful Christmas dish. |
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| Ingredients | | - |  | 1 package Lemon, Lime, and Raspberry Jello (3 ounce pkg) |
| - | | 1 cup boiling water |
| - | | 1 cup miniature or diced marshmallows |
| - | | 1 1/2 cups cold water |
| - | | 1 package cream cheese, softened (8 ounce pkg) |
| - | | 1/2 cup Mayonnaise |
| - | | 1 cup whipped cream |
| - | | 1 can crushed pineapple (1 lb 4 1/2 ounce can) |
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