Dissolve gelatin flavors separately, using 1 c. boiling water for each. Stir marshmallows into lemon gelatin, set aside. Add 3/4 cup of cold water to lime gelatin; pour into a 13 x 9 x 2 pan. Chill until set, but not firm. Add 3/4 cup of cold water to raspberry gelatin; set aside 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 very thick; spoon gently over lime gelatin. Chill until set, but not firm. Meanwhile, chill raspberry gelatin until thickened. Pour over lemon gelatin. Chill until firm. To serve, cut in squares. Makes about 10 cups. If deeper green and red layers are desired, use 6 oz. pkg. of lime and raspberry gelatins, and 2 c. boiling water and 1 1/2 cups cold water for each large package.

Christmas Ribbon Salad

2 packages of lime Jell-O or 1 lg.
1 package of lemon Jell-O
1 cup of hot water
1/2 cup of marshmallows, cut sm.
1 (No. 2) can crushed pineapple, drained
One 8 ounce package of cream cheese
1 cup of mayonnaise
1 cup of heavy cream, milk okay
2 packages of cherry Jell-O

Prepare lime Jell-O according to package directions. Pour into a 15"x10"x2" or similar 4 1/2 quart container. Chill until almost set. Dissolve lemon Jell-O in hot water in top of double boiler. Add marshmallows and melt. Remove from heat. Add 1 cup pineapple juice and creamed cheese. Beat with a rotary beater until blended. Stir in 1 cup drained pineapple. Cool slightly. Fold in mayonnaise and cream or milk. Chill until thickened. Pour over lime 1st layer, chill almost set. Prepare cherry Jell-O according to directions. Chill to consistency of egg whites. Pour over 2nd layer. Chill until firm. Yield: 24 to 36 servings.