RIBBON SALAD

RIBBON SALAD          Cathie Faulkner

  a pretty  Holiday salad

3 oz. pkg. raspberry jello                

3 oz. pkg lime jello

3 oz. pkg. lemon jello                      

1 (8 oz) cream cheese

1 can crushed pineapple                 

1/2 c. Best Foods Mayonnaise

1 (8oz) whipped topping (best with 1 c. real whipped cream)

Bottom layer: Dissolve Raspberry Jello as directed- pour in bottom of 9x13" pan.  Chill.

Middle layer: Boil 2 cups water. (Use pineapple juice as part of the water)  Dissolve lemon jello in boiling water.  Stir cream cheese into hot jello and stir until dissolved.  Slowly add mayonnaise until it is completely melted and no lumps are present.  Fold in whipped cream with wooden spoon.  Chill until slightly thickened.  Then fold in crushed pineapple.

When bottom layer is set, slowly add middle layer.  Chill

Top layer: Dissolve Lime Jello as directed.  When above layers are firm, spoon slowly top layer of lime jello.  Chill completely