IRISH FLAG SALAD

FOR THE FIRST LAYER:
2 packages (3 ounce each) lime Jello
2 cups boiling water
2 cups cold water
FOR THE SECOND LAYER:
1 (3 ounce) package lemon Jello
1 cup boiling water
1/2 cup miniature marshmallows
1 cup pineapple juice
1 (8 ounce) package cream cheese, softened
1 small can crushed pineapple, drained well
1 cup mayonnaise
1 cup whipped cream
FOR THE THIRD LAYER:
2 packages (3 ounce each) orange Jello
2 cups boiling water
2 cups cold water
TO SERVE:
lettuce leaves
whipped cream
pistachios

TO PREPARE THE FIRST LAYER:
Dissolve the lime Jello in the 2 cups boiling water, stir in the 2 cups cold water. Pour into a 14x10x2-inch pan or dish. Chill until partially set.

TO PREPARE THE SECOND LAYER:
Dissolve the lemon Jello in 1 cup of hot water in the top of a double boiler. Add the marshmallows and stir until they melt.

Remove from heat and add 1 cup pineapple juice and softened cream cheese. Beat together with a spoon. Stir in drained pineapple. Cool slightly.

Fold in the mayonnaise then the whipped cream. Chill mixture. Pour over the partially set lime layer. Chill.

TO PREPARE THE THIRD LAYER:
Dissolve orange Jello in the 2 cups hot water, add the 2 cups cold water. Chill.

Pour the orange jello over the congealed lemon/cream cheese mixture layer. Chill until the top layer is congealed.

Slice into squares and serve on lettuce leaves. Garnish with whipped cream and shelled pistachios.