Green Jello Salad

In a large bowl, whisk together the lime Jello mix and 1 cup of boiling water until the Jello is completely dissolved.

Whisk in 1 cup of cold water.

Stir in the can of undrained crushed pineapple.

Cover and refrigerate the mixture overnight, or until completely firm.

The next day, in a separate bowl, whisk together the lemon Jello mix and 1 cup of boiling water until dissolved.

Whisk in 1 cup of cold water, then refrigerate for 1 hour.

While the lemon Jello is chilling, beat the softened cream cheese in a large bowl with a hand mixer until smooth.

Mix in the thawed whipped topping until combined and set aside.

After 1 hour, remove the lemon Jello from the fridge and whip with a hand mixer until light and fluffy.

Pour the whipped lemon Jello into the cream cheese mixture and beat until fully combined.

Break up the firm lime-pineapple Jello and add it to the cream cheese mixture.

Beat with the hand mixer one last time until everything is well combined.

Pour the mixture into a 13x9 inch dish and spread evenly.

Top evenly with mini marshmallows.

Cover and refrigerate overnight to allow it to set completely before serving.