Servings: 15 to 20 people

1 pkg lemon jello 1 pkg lemon jello
1 cup boiling water 1 cup boiling water
½ cup cold water ½ cup cold water
1 pkg lime jello 1 pkg lime jello
1 cup boiling water 1 cup boiling water
¾ cup cold water ¾ cup cold water
2 tsp lemon juice 2 tsp lemon juice
¼ tsp salt ¼ tsp salt
½ cup whipping cream ½ cup whipping cream
½ cup salad dressing/mayonnaise ½ cup salad dressing/mayonnaise
¼ cup Horseradish ¼ cup Horseradish

Lightly grease pan with butter or spray.
Mix lemon jello with 1c boiling water until dissolved, then add ½ c cold water to jello. Allow lemon jello to cool and just starting to congeal.
While lemon jello is cooling, mix together lemon juice, whipping cream, salad dressing, Horseradish and salt.
When lemon jello cool, add the Horseradish mixture to the jello and stir well.
Pour into prepared glass pan and place in fridge to cool and set.
In separate bowl dissolve lime jello with 1 cup boiling water, and then add ¾ cup of cold water.
When bottom layer is set, spoon cooled lime jello over first mixture in pan.
Place in fridge overnight until firm and set.

May mix both jello at se time in separate bowls. Lime jello needs to be cool but not congealed when spooning on bottom layer. Best made one day ahead only.  May mix both jello at se time in separate bowls. Lime jello needs to be cool but not congealed when spooning on bottom layer. Best made one day ahead only.