1 (6 oz.) pkg. raspberry Jello
1 (6 oz.) pkg. cherry Jello
1 (6 oz.) pkg. strawberry Jello
4 c. boiling water
1 (#2) can crushed pineapple, drained
1 (#2) can diced or julienne beets, drained
1 1/2 c. combined juice
1/2 c. sweet pickle juice
1 tsp. horseradish

Dissolve all Jellos together in boiling water. Drain juice from pineapple and beets and add 1 1/2 cups of the combined juice to the Jello mixture. Add sweet pickle juice, horseradish, and crushed pineapple and beets. Refrigerate until set. 9x13 inch dish.