Christmas Ribbon Salad

First Layer:
2 small boxes lime gelatin
2 1/2 cups hot water

Mix well and pour into a 13 x 9-inch enamel or glass pan and let stand in refrigerator until firm.

Second Layer:
1/2 cup pineapple juice
20 large marshmallows, cut up
1 small box lemon gelatin
1/2 cup hot water
8 ounces cream cheese, softened

Heat the pineapple juice and marshmallows in a pot until the marshmallows melt. Dissolve gelatin in hot water. Combine all ingredients and mix well. When cool, pour over the first layer and let stand in refrigerator until firm.

Third Layer:
1 small box cherry gelatin
1 small box raspberry gelatin
2 1/2 cups hot water

Mix well and, when cool, pour over the second layer and let stand in refrigerator until firm. Cut into squares to serve.