1 (6 oz.) pkg. strawberry Jello
1 (6 oz.) pkg. raspberry Jello
1 (#16) can julienne beets
1 (#20) or 2 (#8) can crushed pineapple
2 c. boiling water
2 c. cold liquid

Prepare the Jello with 2 cups of boiling water. Add cold liquid combining beet juice and pineapple juice. Add all ingredients and mix. Pour into 9 x 13 inch baking dish. Refrigerate until firm. Serves 10.