Scald 1 box (6 ounce) cherry Jello, put in a 9 x 12 pan and let in refrigerator. Make 2nd layer with 1 box (3 ounce) lemon Jello, while warm stir in 8 ounces Philadelphia cream cheese.

When it cools beat in 1 cup Cool Whip.

3rd layer, use 1 box of 3 ounce lemon Jello and cool, add 1 small can crushed pineapple. Sprinkle nuts on top if desired.