Salad - Ribbon Salad

2 (3 oz) packages lime Jell-o
5 cups boiling water
4 cups cold water
1 (3 oz) package lemon Jell-o
1/2 cup miniature marshmallows (cut into pieces)
1 cup pineapple juice
1 (8 oz) package cream cheese
1 (20 oz) can crushed pineapple
1 cup heavy cream (whipped)
1 cup mayonnaise
2 (3 oz) packages cherry Jell-o

Dissolve lime Jell-o in 2 cups hot water.  Add 2 cups cold water.  Pour into 14 x 10" pan.  Chill until partly set.

Dissolve lemon Jell-o in 1 cup hot water in top of double boiler.  Add marshmallows and stir to melt.  Remove from heat.

Add 1 cup drained pineapple juice and cream cheese.  Beat until well blended.  Stir in pineapple.  Cool slightly.  Fold in whipped cream and mayonnaise.  Chill until thickened.  Pour in layer over lime Jell-o.  Chill until almost set.

Dissolve cherry Jell-o in 2 cups hot water.  'Add 2 cups cold water.  Chill until syrupy.  Pour over pineapple layer.  Chill until firm.

Makes 24 servings