1 (6 oz.) pkg. lime Jello
1 (3 oz.) pkg. lemon Jello
1/2 lb. miniature marshmallows (or 1 cup)
1 lb. fine cottage cheese (or 1 pkg. cream cheese (8 oz.)
2 tbsp. mayonnaise
2 c. canned crushed drained pineapple
1/2 pt. whipping cream
1 (6 oz.) pkg. strawberry Jello

Use 9 x 13 x 2 inch pan. Makes 18 or 24 servings.

BOTTOM LAYER: Mix lime Jello in 3 cups boiling water, pour into pan, cool. Refrigerate until completely firm before mixing middle layer.

CENTER LAYER: Mix lemon Jello in one cup boiling water. When dissolved stir in marshmallows, cottage cheese and pineapple. Whip cream until still and fold into other ingredients. When cool pour and spoon evenly over molded bottom layer. Refrigerate until completely set.

TOP LAYER: Mix strawberry or other red Jello with 3 cups boiling water. Let cool before pouring over top of salad. Refrigerate until firm. Cut into squares to serve.