6 ounces lime Jell-O
2 cups boiling water
1 1/2 cups cold water
6 ounces lemon Jell-O
1 cup boiling water
2 cups miniature marshmallows
8 ounces cream cheese
20 ounces crushed pineapple, drained
1 cup pineapple juice
1/2 pint cream, whipped
6 ounces raspberry Jell-O
2 cups boiling water
1 1/2 cups cold water

Dissolve lime Jell-O in 2 cups boiling water; add 1 1/2 cups cold water. Pour into a 14 x 10 x 2 inch pan; chill until set. To solve lemon Jell-O in 1 cup boiling water on top of double boiler. Add marshmallows and cream cheese, which has been cut into small pieces. Beat until well blended. Remove from heat and stir in pineapple and pineapple juice; cool. Then fold in whipped cream. Spoon over top of chilled lime Jell-O; chill until lemon layer is firm. Dissolve raspberry Jell-O and 2 cups boiling water. Add 1 1/2 cups cold water. Cool; then pour over chilled lemon layer. Chill until firm. Makes 12 to 15 servings.

1 package raspberry gelatin
1 cup boiling hot rhubarb sauce
1 cup pineapple juice
1 cup chopped apples
1 cup walnuts or pecans, chopped

Dissolve gelatin in hot sauce, add pineapple juice and let cool. Add apples and nuts; pour into small ring molds. Chill until firm in unmold onto lettuce leaves. Serves eight.

2 packages unflavored Jell-O
1/2 cup cold water
1 cup boiling water
1/2 cup cold water
1/2 cup vinegar
1/2 teaspoon salt
2 cups sugar
a few drops green food coloring
1 cup blanched almonds, diced
1 cup sweet pickles, sliced
1 cup crushed pineapple, drained
1 cup stuffed olives, sliced

Soften the Jell-O in one half cup cold water. Add to boiling water and stir until dissolved. Add one half cup cold water, vinegar, salt, sugar and a few drops of green food coloring. Chill until mixture thickens. Fold in other ingredients. Chill until ready to serve. Recipe makes 6 servings of Williamsburg Inn Salad.