1 3 oz. pkg. raspberry jello
1 3 oz. pkg. lemon jello
3 c. boiling water
1 c. miniature marshmallows
1 1/2 c. cold water
2 pkgs. (3 oz. each) cream cheese, softened
1/2 c. mayonnaise
1 c. whipped cream
1 can (1 lb. 4 1/2 oz.) crushed pineapple
Dissolve lemon jello in 1 cup boiling water. Stir marshmallows into lemon gelatin; set aside. Dissolve lime jello in 1 cup boiling water. Cool and add 3/4 cup cold water and pour in 13 X 9 X 2-inch dish. Chill until set, but not firm. Dissolve raspberry jello in 1 cup boiling water. Add 3/4 cup cold water and set aside at room temperature. 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.
Note: If deeper green and red layers are desired, use 6 oz. packages lime and raspberry jello with 2 cups boiling water and 1 1/2 cups cold water for each package. This makes a very large salad. Can be made in two dishes, such as, 9 X 13 and a 9-in square, dividing each flavor into both dishes.