From Paulette Vickery's Recipe Collection

JELLO: RIBBON SQUARES

desserts, fruits

3 cup boiling water
1 pkg red flavor gelatin, small
1 pkg lemon gelatin, small
1 pkg lime gelatin, small
1 1/2 cup cold water
1 pkg softened cream cheese, 8oz
1 can crushed pineapple, 8oz
1 cup cool whip
1/2 cup real mayonnaise

Stir 1 cup of boiling water into each flavor of gelatin in separate medium bowls, until completely dissolved. Stir 3/4 cup cold water into red gelatin. Pour into a 9 inch square pan. Refrigerate about 45 minutes, or until set, but not firm. Meanwhile, stir the lemon gelatin gradually into softened cream cheese in a large bowl with a wire wisk, until smooth. Stir in undrained pineapple and juice. Refrigerate about 45 minutes, or until slightly thickened. Stir in cool whip and mayonnaise. Spoon over red gelatin layer in pan. Refrigerate about 30 minutes, or until set, but not firm. Meanwhile, stir another 3/4 cup cold water into lime gelatin. Refrigerate about 30 minutes, or until slightly thickened. Spoon over lemon gelatin mixture in pan. Refrigerate about 4 hours, or until firm. Unmold, and cut into squares. Garnish as desired.

Yield: 9 servings




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