Check out this colorful salad!

Three-Layer Salad

1 (3 oz.) pkg. lime Jello
1 (3 oz.) pkg. lemon Jello
1 c. hot water
15 lg. marshmallows
1 c. whipped cream
1 (8 oz.) can crushed pineapple with juice
½ c. sugar
1 (8 oz.) pkg. cream cheese
1 (3 oz.) pkg. Red Jello

Make lime Jello. Pour into a 9×12-inch glass pan. Refrigerate until set. Dissolve lemon Jello in hot water. Stir in marshmallows while Jello is hot so all will dissolve. Cool. In a separate bowl, cream sugar and cream cheese, folding pineapple, whipped cream and marshmallow/lemon mixture in. Pour over first layer and put in refrigerator until firm. Mix package of red Jello according to directions. Pour over second layer and chill. Serve.

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This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.