1 c. (8 1/2 oz. can) crushed pineapple, syrup plus water to make 1 1/4 cups
1 pkg. (3 oz.) lime gelatin
1 pkg. (8 oz.) softened cream cheese
1/2 c. sugar
1 c. undiluted evaporated milk
1 tsp. vanilla
1 tbsp. (1 env.) unflavored gelatin
1/4 c. cold water
1 pkg. (3 oz.) strawberry gelatin
1 c. boiling water
1 pkg. (10 oz.) frozen thawed strawberries

For green ribbon layer: drain pineapple; reserve syrup; place drained pineapple in 12 x 7 1/2 x 2 inch baking dish. Heat syrup water mixture to boiling. Dissolve lime gelatin in hot syrup. Pour over pineapple. Chill until firm.

For white ribbon layer: Beat cream cheese with sugar until soft and smooth. Gradually blend in evaporated milk and vanilla. soften unflavored gelatin in cold water. Heat to dissolve. Blend into cheese mixture. Pour over lime layer. Chill until firm.

For red ribbon layer: Dissolve strawberry gelatin in boiling water. Stir in frozen thawed strawberries. Cool to room temperature. Pour over firm cheese layer. Chill until firm. Serve cut into squares or rectangles.