JELLO RIBBON SQUARES

Ingredients

• 1 small pkg cherry gelatin
• 2 cups boiling water (1 cup for cherry, 1 cup for lemon)
• 1 1/2 cups cold water (3/4 cup for cherry, 3/4 cup for lime)
• 1 small pkg lemon gelatin
• 8 oz pkg cream cheese, softened
• 8 oz crushed pineapple undrained
• 1 cup whipped topping
• 1 small pkg lime gelatin

Instructions

1. Put cherry gelatin in small bowl.
2. Add 1 cup of boiling water; stir until gelatin is dissolved.
3. Add 3/4 cup cold water.
4. Pour into 9x13 inch pan.
5. Put in refrigerator until set firm.
6. Pour lemon gelatin in bowl; add 1 cup of boiling water. Blend lemon gelatin into cream cheese, beating until smooth.
7. Add pineapple with juice.
8. Chill until slightly thickened.
9. Stir in whipped topping.
10. Spoon in pan on top of cherry jello and set until firm.
11. Place lime gelatin in a small bowl.
12. Add 1 cup of boiling water; stir until jello is dissolved.
13. Add 3/4 cup cold water.
14. Place in pan on top of lemon gelatin.
15. Chill until firm, about 4 hours or overnight.
16. Unmold; cut into squares.