Ribbon Salad

Directions

1. 1
   Dissolve the red jello in 1 1/2 cups hot water.
2. 2
   Dissolve the lime jello in 1 1/2 cups hot water.
3. 3
   When cool, add the drained pineapple, 1/2 to each of the jello mixtures.
4. 4
   Bring the pineapple juice to a boil.
5. 5
   Dissolve the Knox gelatine in 1/4 cup cold water, add to the pineapple juice and stir until thoroughly dissolved.
6. 6
   When pineapple juice is cool, add the cream cheese and thoroughly blend.
7. 7
   Pour the raspberry gelatin into an 8-inch mold, chill until firm.
8. 8
   Add the pineapple-cream cheese mixture, chill until firm, add the final layer of lime gelatin and chill until firm.