Time 20m Yield 15 servings. Number Of Ingredients 9 Steps:
In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until almost set, about 2 hours., In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour., In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours.
Time 2h15m Yield 12-15 serving(s) Number Of Ingredients 10 Steps:
Dissolve gelatin flavors separately, using 1 C boiling water for each. Stir marshmallows into lemon gelatin; set aside. Add 3/4C cold water to lime gelatin; pour into a 13x9x2 pan. Chill until set, but not firm. Add 3/4C cold water to raspberry gelatin; set aside at room temperature. Add cream cheese to lemon/marshmallow mixture; beat until blended. Chill until slightly thickened. Then blend in mayonnaise, whipped cream& crushed pineapple. Chill until very thick; spoon gently over lime gelatin. Chill until set, but not firm. Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin. Chill until firm. To serve, cut into squares. *Note:if deeper green& red layers are desired, use 6oz packages of lime& raspberry gelatins, 2C boiling water and 1-1/2C cold water for each large package.
Time 40m Yield 12 Number Of Ingredients 9 Steps:
In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. x 2-in. dish; refrigerate until set, about 1 hour. In a bowl, dissolve lemon gelatin in 1 cup boiling water. Stir in marshmallows until melted. Cool for 20 minutes. In a small mixing bowl, beat cream cheese and mayonnaise until smooth. Gradually beat in lemon gelatin. Stir in pineapple. Carefully spoon over the lime layer. Chill until set. Dissolve cherry gelatin in 2 cups boiling water. Add the remaining cold water; stir. Spoon over the lemon layer. Refrigerate overnight. Cut into squares.
Time 7h15m Yield 1 9x13 pan Number Of Ingredients 7 Steps:
In bowl, dissolve lime Jello in 2 cups boiling water. Add 2 cups cold water. Pour into 9x13-inch pan coated with a non-stick spray. Refrigerate until almost set (about 2 hours). In a bowl, dissolve lemon Jello in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and nuts. Fold in the whipped topping and spread over the lime Jello. Refrigerate until firm (about an hour). In a bowl, dissolve cherry Jello in 2 cups of boiling water. Add 2 cups of cold water and stir. Chill until thick and syrupy and, then pour over lemon Jello layer. Refrigerate until completely set (about 4 hours). Serve with whipped topping or whipped cream. Enjoy!
