2 (3 oz.) pkg. lemon Jello
1 (8 oz.) pkg. cream cheese, softened
2 c. hot water & 2 c. cold water
1 (3 oz.) pkg. orange Jello
1 c. hot water & 7/8 c. cold water
1 (3 oz.) pkg. lime Jello
1 c. hot water & 7/8 c. cold water
1 (3 oz.) pkg. grape or black cherry Jello
1 c. hot water & 7/8 c. cold water
1 (3 oz.) pkg. raspberry or strawberry Jello
1 c. hot water & 7/8 c. cold water

Mix the lemon Jello with 2 cups hot water. Beat in cream cheese and then add 2 cups cold water. Mix the other Jellos with 1 cup hot water and 7/8 cup cold water in 4 separate bowls. Oil a 9 x 13 inch pan. Place about 3/4 of lemon- cream cheese mixture into the bottom of the pan. Let set in the refrigerator at least 30 minutes.

Then place another flavor Jello on top of cream cheese layer. Let set another 30 minutes. Continue alternating lemon-cheese Jello layers with flavored Jellos, allowing each layer to set for 30 minutes, before adding another layer. There will be approximately 15 total layers when you are finished.

If reserved Jellos staying out on the counter begin to gel before you can add them to the recipe, just microwave the Jello for a few seconds to liquify. When the ribbon Jello mold has firmly set, cut into squares and serve on lettuce leaf. Makes 1 (9 x 13 inch) pyrex dish.