Yield: 24 Servings
|6 ounces||Lime flavor gelatin|
|5 cups||Boiling water|
|4 cups||Cold water|
|20 ounces||Can crushed pineapple|
|3 ounces||Pkg. lemon flavor|
|½ cup||Cut-up miniature|
|8 ounces||Pkg. cream cheese|
|1 cup||Heavy cream, whipped|
|6 ounces||Package cherry|
|\N \N||Flavor gelatin|
Dissolve lime gelatin in 2 cups of the boiling water in bowl. Stir in 2 cups of the cold water. Pour into 13x9x2-inch baking pan. Chill until partially set.
Drain pineapple, reserving 1 cup juice. Set aside.
Dissolve lemon gelatin in 1 cup boiling water in double boiler top.
Add marshmallows; place over simmering water. Stir until marshmallows are melted. Remove from heat. Add 1 cup reserved juice and cream cheese. Beat with rotary beater until well blended. Stir in pineapple; cool. Fold in whipped cream and mayonnaise. Chill until thickened.
Pour over lime gelatin layer. Chill until almost set.
Dissolve cherry gelatin in remaining 2 cup boiling water in bowl.
Stir in remaining 2 cups cold water. Chill until thick and syrupy.
Pour over pineapple layer. Chill until set. Cut in squares . Makes 24 servings. Walt MM
Source: Farm Journal's Best-Ever Recipes