1 (6 oz.) box each of strawberry, lemon, lime Jello
1 (8 oz.) carton of sour cream (room temperature)
1 (3 oz.) pkg. of cream cheese, softened
1 lg. can of crushed pineapple (drain, save 1/2 cup juice)
1 box frozen strawberries, thawed
Use a 12 cup mold or bundt pan

First layer: Strawberry. Dissolve strawberry Jello with 2 cups of boiling water then add strawberries. Mix with hand mixer for 10 seconds. Pour into mold and refrigerate. Let set firm before starting the next layer (3 to 4 hours.)

Second Layer: Lemon. Dissolve lemon Jello with 2 cups of boiling water. Add sour cream and cream cheese, mixing until lumps disappear. Pour onto first layer, and let set until firm (approximately 3 to 4 hours).

Third Layer: Lime. Dissolve lime Jello with 2 cups boiling water. Add drained pineapple and pineapple juice. Use mixer to mix thoroughly, and pour on second layer and refrigerate until firm.

PATIENCE IS A VIRTUE WITH THIS RECIPE; BEGIN PREPARING THE DAY BEFORE!!

Substitutions: Raspberry Jello with frozen raspberries; orange Jello with mandarin oranges.