Classic Holiday Ribbon Squares (Jello)

Roxygirl in Colorado's Note:

This red, white, and green jello is a classic addition to the holiday table (you can switch colors for other occasions). Recipe from "Celebrating 100 years of Jello." I speed-up the chilling time table by setting each bowl/pan over a larger bowl/pan of ice water (lots of ice). I do this with all my Jello and each stage is done in about 15-20 minutes. You need to check for required texture and not go by clock. I love making these layered desserts!

• Total Time: 4 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 9

• 3 cups boiling water
• 1 (3 ounce) package Jello gelatin , any red flavor
• 1 (3 ounce) package lemon Jell-O gelatin
• 1 (3 ounce) package lime Jell-O gelatin
• 1 ½ cups cold water
• 1 (8 ounce) package Philadelphia Cream Cheese , softened
• 1 (8 ounce) can crushed pineapple in juice , undrained
• 1 cup Cool Whip , thawed
• ½ cup Kraft mayonnaise

Directions:

1. Stir 1 cup boiling water into each flavor of gelatin in separate medium bowls at least 2 minutes, until dissolved.
2. Stir 3/4 cup of the cold water into the red gelatin.
3. Pour into 9-inch square pan.
4. Refrigerate about 45 minutes or until set but not firm to the touch (gelatin should still stick to the finger when touched).
5. Meanwhile, stir lemon gelatin gradually into cream cheese in large bowl with whisk until smooth.
6. (I use the blender for this step, because I don't like lumpy Jello).
7. Stir in pineapple with the juice.
8. Refrigerate about 45 minutes or until slightly thickened (consistency of unbeaten egg whites).
9. Stir in whipped topping and mayonnaise.
10. Spoon over red gelatin layer in pan.
11. Refrigerate about 30 minutes or until set, but not firm (gelatin should stick to finger and should mound).
12. Meanwhile, stir remaining 3/4 cold water into lime gelatin.
13. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites).
14. Spoon over lemon gelatin mixture in pan.
15. Refrigerate 4 hours or until firm.
16. Unmold and cut into squares.
17. Garnish with small dollop of Cool Whip.