Title: Ribbon salad
 Categories: Salads
      Yield: 24 Servings
 
      6 oz Lime flavor gelatin
      5 c  Boiling water
      4 c  Cold water
     20 oz Can crushed pineapple
      3 oz Pkg. lemon flavor
           Gelatin
    1/2 c  Cut-up miniature
           Marshmallows
      8 oz Pkg. cream cheese
      1 c  Heavy cream, whipped
      1 c  Mayonnaise
      6 oz Package cherry
           Flavor gelatin
 
  Dissolve lime gelatin in 2 cups of the boiling water in bowl. Stir in
  2 cups of the cold water.  Pour into 13x9x2-inch baking pan. Chill
  until partially set.
  
  Drain pineapple, reserving 1 cup juice.  Set aside.
  
  Dissolve lemon gelatin in 1 cup boiling water in double boiler top.
  Add marshmallows; place over simmering water. Stir until marshmallows
  are melted. Remove from heat. Add 1 cup reserved juice and cream
  cheese. Beat with rotary beater until well blended. Stir in
  pineapple; cool. Fold in whipped cream and mayonnaise. Chill until
  thickened.
  
  Pour over lime gelatin layer.  Chill until almost set.
  
  Dissolve cherry gelatin in remaining 2 cup boiling water in bowl.
  Stir in remaining 2 cups cold water. Chill until thick and syrupy.
  Pour over pineapple layer. Chill until set. Cut in squares . Makes 24
  servings. Walt MM