Classic Holiday Ribbon Squares (Jello)

Stir 1 cup boiling water into each flavor of gelatin in separate medium bowls at least 2 minutes, until dissolved.

Stir 3/4 cup of the cold water into the red gelatin.

Pour into 9-inch square pan.

Refrigerate about 45 minutes or until set but not firm to the touch (gelatin should still stick to the finger when touched).

Meanwhile, stir lemon gelatin gradually into cream cheese in large bowl with whisk until smooth.

(I use the blender for this step, because I don't like lumpy Jello).

Stir in pineapple with the juice.

Refrigerate about 45 minutes or until slightly thickened (consistency of unbeaten egg whites).

Stir in whipped topping and mayonnaise.

Spoon over red gelatin layer in pan.

Refrigerate about 30 minutes or until set, but not firm (gelatin should stick to finger and should mound).

Meanwhile, stir remaining 3/4 cold water into lime gelatin.

Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites).

Spoon over lemon gelatin mixture in pan.

Refrigerate 4 hours or until firm.

Unmold and cut into squares.

Garnish with small dollop of Cool Whip.