1 (3 oz.) pkg. lime Jello
1 (3 oz.) pkg. lemon Jello
1 can mandarin oranges, drained
1 can crushed pineapple, drained (save juice)
1 (8 oz.) Cool Whip
1 (8 oz.) cream cheese
1 c. pineapple juice
3 tbsp. flour
2 eggs, beaten
1 c. sugar
1 tsp. vanilla
Grated Colby cheese

If enough juice cannot be saved from pineapple to make a cup, use juice from oranges to make up the difference.

FIRST LAYER: Combine Jello in 2 cups boiling water. Add 8 ice cubes and stir until Jello dissolves and ice melts. Add fruit; pour in 8x12 inch dish and chill until firm.

SECOND LAYER: Whip Cool Whip and cream cheese (both at room temperature) together and spread over Jello. Chill.

THIRD LAYER: Combine remaining ingredients (except for cheese) in saucepan and cook over medium heat until thick. Cool and spread over second layer. Top with grated mild Colby cheese. Chill.