1 pkg. (3 oz.) lemon Jello
1 pkg. (3 oz.) cherry, raspberry, or strawberry Jello
1 pkg. (3 oz.) lime Jello
3 c. boiling water
1 pkg. (8 oz.) cream cheese, softened
1 can (8 1/4 oz.) crushed pineapple in syrup
1 c. thawed Cool Whip
1/2 c. mayonnaise
1 1/2 c. cold water

Dissolve each flavor of gelatin separately in 1 cup boiling water. Gradually blend lemon Jello mixture into soft cream cheese, beating until smooth. Add pineapple with syrup and chill until slightly thickened. Blend in whipped topping and mayonnaise and chill until very thick.

Meanwhile, add 3/4 cup cold water to the cherry Jello, pour into 9 inch square pan and chill until set but not firm. Add remaining cold water to the lime Jello; chill until slightly thickened.

Spoon lemon Jello mixture over cherry Jello layer. Chill until set, but not firm; top with lime Jello. Chill until firm 4 hours or overnight. Unmold and garnish with cut up canned pineapple dices and maraschino cherries, if desired.

16 servings.