Recipe: Could it be one of these?

THREE LAYERED SALAD

1 pkg. strawberry jello
1 pkg. lime jello
1 small can crushed pineapple
1 (3 oz.) pkg. cream cheese
1 small can whole cranberries
water

First layer; lime jello. Put in pineapple. Use juice
from the pineapple to make the 2 cups of water. When set,
spread on layer of cream cheese. For top layer, use strawberry
jello and cranberries. Only use 1 1/2 cups water for this last
layer.

RIBBON SALAD
(A Very Colorful, Festive Salad)

1 pkg. each Jell-O (lemon,
lime and raspberry)
3 c. boiling water
1 c. miniature marshmallows
1 1/2 c. cold water
2 pkg. (3 oz.) cream cheese
1/2 c. mayonnaise
1 c. whipped cream
1 can crushed pineapple

Dissolve Jell-O gelatins separately, using 1 cup boiling
water for each. Stir marshmallows into lemon Jell-O; set
aside. Add 3/4 cup cold water to lime Jell-O. Pour into pan.
Chill until set, not firm. Add 3/4 cup cold water to raspberry
Jell-O. Set aside at room temperature. Add cream cheese to
lemon Jell-O; beat and chill. Add mayonnaise, whipped cream
and pineapple to lemon Jell-O mixture. Chill until thick.
Spoon gently over lime Jell-O. Chill until set. Chill rasp-
berry Jell-O until thick. Pour over lemon layer. Chill until
firm.

CHRISTMAS RIBBON SALAD

2 pkg. lime Jell-O
1 c. hot water
1 (No. 2) can crushed
pineapple, drained (save
juice)
1 c. mayonnaise
2 pkg. cherry Jell-O
1 pkg. lemon Jell-O
1/2 c. marshmallows, cut in
pieces
1 pkg. cream cheese (8 oz.)
1 c. heavy cream

Prepare lime Jell-O according to package directions.
Pour into a 15 x 20-inch pan or similar 4 1/2-quart container.
Chill until set. Dissolve lemon Jell-O in the 1 cup hot water
in top of double boiler. Add marshmallows and melt. Remove
from heat. Add 1 cup pineapple and juice and cream cheese.
Beat with beater until blended. Cool slightly and fold in
mayonnaise and whipped cream. Chill until thickened. Prepare
cherry Jell-O according to package and chill until consistency
of egg white. Pour over pineapple layer. Chill until firm.