1 pkg. cherry gelatin
3 c. boiling water
1 can whole cranberry sauce
1/2 c. pecan halves
1 pkg. lemon gelatin
1 (3 oz.) pkg. cream cheese
1 c. crushed pineapple
1 pkg. lime gelatin
1 c. grapefruit juice
1 c. grapefruit sections

Dissolve cherry gelatin in 1 cup boiling water. Stir until dissolved. Add cranberry sauce and chill until begins to congeal. Add nuts and pour into 8 3/4 x 4 1/2 x 3/4 inch pan. Chill until firm. Add 1 cup boiling water to lemon gelatin and dissolve. Add cream cheese to hot mixture, beat until smooth. Add pineapple, chill until partly congealed.

Pour over firm cherry layer. Add 1 cup boiling water to lime gelatin, stir until dissolved. Add grapefruit juice, chill until mixture congeals. Add grapefruit sections over chilled cheese layer. Pour syrupy lime gelatin over grapefruit. Chill until firm. Unmold onto serving dish, garnish with endive and cranberries.