LAYER I:

1 (3 oz.) pkg. lime Jello
1 c. boiling water
1 sm. (7 oz.) can crushed pineapple
1/2 c. cherries, halved

Drain pineapple and save juice. Dissolve lime Jello in boiling water. Measure pineapple juice and add cold water to make 3/4 cup. Add pineapple and cherries. Let set in mold or 9"x13" Pyrex cake pan.

LAYER II:

1 (3 oz.) pkg. lemon Jello
1/2 pt. whipping cream
1 (3 oz.) pkg. cream cheese
1 1/2 c. boiling water

Dissolve lemon Jello in boiling water. Cool; beat whipping cream, add softened cream cheese and cooled Jello. Pour over the first layer and let set until firm.

LAYER III:

1 (3 oz.) pkg. raspberry Jello
1 c. boiling water
3/4 c. cold water

Dissolve Jello in boiling water. Add cold water. Let set until consistency of egg white. Pour over the top of the second layer.