Cobble Creek Kitchen

2 pkg 3 oz lime jello       
1 8 oz package cream cheese
5 cups hot water           
1 4 oz can crushed pineapple
4 cups cold water               
1 cup cream, whipped
1 pkg 3 oz lemon jello           
1 cup mayonnaise
½ cup miniature marshmallows       
2 pkgs 3 oz cherry jello
1 cup pineapple juice

Dissolve lime jello in 2 cups hot water.  Add 2 cups cold water.  Pour into 14x10x2 pan. Chill until partly set.  Dissolve lemon jello in 1 cup hot water.  Add marshmallow, stir until dissolved.  Add 1 cup pineapple juice saved from drained pineapple. Stir in cream cheese.  Beat well until blended.  Stir in pineapple.  Cool slightly.  Fold in whipped cream and mayo.  Chill until thickened.  Pour in layer over lime jello.  Chill until almost set.  Dissolve cherry jello in 2 cups hot water.  Add 2 cups cold water.  Chill until syrupy.  Pour over pineapple layer.  Chill until firm.
NOTE:  Change the lime to blueberry and it becomes a 4th of July salad!

Submitted by: Peggy Stevens

Categories: Peggy Stevens , Salads