1 (3 oz.) pkg. each lemon, lime & strawberry Jello
3/4 c. ginger ale
Dash salt
1 (8 oz.) can grapefruit sections
8 oz. cream cheese, room temperature
1 (8 oz.) can crushed pineapple with juice
1/4 c. chopped salted pecans or toasted almonds
1 (12 oz.) can whole cranberry sauce

FIRST LAYER:

Dissolve lime Jello in 3/4 cup hot water; let cool. Add 3/4 cup ginger ale and a dash of salt. Pour a small amount into a mold; let set. Break up grapefruit sections coarsely and add to remaining lime Jello. Pour over chilled portion and let set.

SECOND LAYER:

Dissolve lemon Jello in 1 1/2 cups hot water and let cool. Beat cream cheese and add Jello gradually. Add crushed pineapple (juice and all) and nuts. Pour on top of first layer and chill.

THIRD LAYER:

Dissolve strawberry Jello in 1 1/4 cups hot water. Add a dash of salt and a can of whole cranberry sauce. Pour over second layer and let set.

Serve with sour cream and mayonnaise or whipped cream.