1 (3 oz.) pkg. cherry Jello
1 (16 1/2 oz.) can pitted dark sweet cherries, undrained
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. cream cheese, softened
1 c. milk
1 (3 oz.) pkg. lime Jello
1 (20 oz.) can crushed pineapple, undrained

Dissolve cherry Jello in 1 cup boiling water well. Add cherries and pour into lightly oiled 10-cup mold. Chill until set. Dissolve lemon Jello in 1 cup boiling water well. Set aside.

Beat cream cheese with mixer. Add milk. Mix well. Add Jello to cream mixture. Mix well. Spoon over cherry layer (I use a funnel and pour). Chill until set. Dissolve lime Jello in 1 cup boiling water. Chill until consistency of unbeaten egg white. Stir in pineapple. Spoon over lemon layer. Chill until firm.