2 sm. boxes black cherry Jello
2 lemon Jello
2 orange Jello
1 lb. can sliced peaches
1 can mandarin oranges
1 lb. can pitted cherries
1 lb. can strawberries
8 oz. cream cheese
1 c. chopped nuts
Boiling water
Cold water

This is a very pretty and large three-layered Jello salad. I usually start the morning of the day before I want to serve it, making one layer that morning, one that evening and one the next morning. Can vary Jellos and fruits.

Add the black cherry Jello to 2 cups of boiling water. Drain the juice from the strawberries and cherries and add enough cold water to make 2 cups; add this to the Jello mixture. Add the cherries and strawberries and pour into a large oblong Tupperware or Pyrex dish and refrigerate until firm.

Add the lemon Jello to 1 1/2 cups boiling water. (Do not add any more water for this layer.) Add the cream cheese and mix thoroughly. Add the cup of nuts. Pour on top of the black cherry layer of Jello. Refrigerate until good and firm.

Add the orange Jello to 2 cups of boiling water. Drain the juice from the peaches and mandarin oranges and add enough cold water to make 2 cups; add this to the Jello mixture. Add the oranges and peaches and pour on top of the lemon layer. Refrigerate until firm.