Ribbon Salad

First layer
2 (3 oz.) package of lime jell-o
2 cups boiling water
2 cups cold water

Second layer
1 (3 oz.) package of lemon jell-o
1 cup boiling water
1/2 cup mini-marshmellows
1 (8 oz.) package of cream cheese
1 cup crushed pinnapple (20 oz.) can. Drain and save the pinnapple juice.
1 cup of heavy cream and whip after measuring.

Third layer
2 (3 oz.) packages of cherry jell-o
2 cups boiling water
2 cups cold water

Dissolve lime jell-o in 2 cups of boiling water. Then after it has dissolved add 2 cups of cold water. Pour into a pan and chill until set into a 14 by 10 pan works best. Disolve lemon jell-o in 1 cup of boiling water and add marshmellows and stir until melted. Remove from heat. Beat cream cheese and add pinnapple juice to cream cheese, add a little at a time until well blended. Stir in pinnapple and cool slightly. Fold in whip cream. Pour very carefully over lime jell-o and chill until set. Disolve cherry jell-o into 2 cups of boiling water and add 2 cups of cold water and spoon on top or it will bleed into the cream cheese mixture.
This recipe is from Brooke's side of the family and is for Thanksgiving or Christmas dinner.