Ribbon Dessert

 

2 3-ounce boxes lime Jell-O
1 3-ounce box lemon Jell-O
1/2 cup miniature marshmallows
1 cup pineapple juice
1 8-ounce package cream cheese
1 1-pound, 4-ounce can crushed pineapple
1 cup whipped topping
1 cup mayonnaise
2 3-ounce boxes cherry Jell-O
2 cups chopped pecans

Dissolve lime Jell-O in 2 cups hot water. Add 2 cups cold water. Pour into 14-by-10-by-2-inch pan; chill until set. Dissolve lemon Jell-O in 1 cup hot water in top of double boiler. Add marshmallows. Stir until melted, remove from heat, add pineapple juice and cream cheese, beat until blended. Stir in pineapple, fold in whipped topping and mayonnaise; chill. Pour over lime Jell-O. Dissolve cherry Jell-O in 2 cups hot water. Add 2 cups cold water. Chill. Add nuts. Pour over pineapple layer. Refrigerate until ready to serve. Serves 24.

- Recipe courtesy of Myrtle E. Stubbs, Shepherdstown, W.Va.