3 lg. pkgs. Jello, cherry, lemon, lime
1 jar maraschino cherries
1 lg. pkg. cream cheese
2 half pts. whipping cream
1 med. can crushed pineapple
1 lg. can pears

Drain pears and save juice. Use enough cherries to line bottom of pan under pear halves, cut side down. (I use an angel food pan.)

1st layer: Dissolve cherry Jello in hot pear juice and water to equal 3 cups. Chill.

2nd layer: Dissolve lemon Jello in 1 cup water. Add cheese; mix with mixer until smooth; cool. Whip whipping cream until stiff; add to cooled Jello and cheese. Blend gently with mixer. Pour on firm first layer and chill.

3rd layer: Dissolve lime Jello in 1 cup of water. Add can of crushed pineapple and mix. Add to firm 2nd layer and chill.