16 oz. (2 c.) lemon flavored gelatin
1 qt. boiling water
2 c. pineapple syrup, from crushed pineapple
3 c. cold water
1 lb. 8 oz. cream cheese, softened
3 c. crushed pineapple, drained
4 c. diced celery
2 1/2 tbsp. lemon juice
1 (#10) can purple plums
12 oz. (1 1/2 c.) strawberry flavored gelatin
3 1/2 c. boiling water

BOTTOM LAYER: Dissolve lemon flavored gelatin in 1 quart boiling water. Add pineapple syrup and cold water. Mix 1 cup of gelatin liquid with softened cream cheese. Stir until smooth. Combine with remaining cooled lemon gelatin, crushed pineapple, celery and lemon juice. Pour into serving pans or molds. Chill until firm.

TOP LAYER: Drain syrup from purple plums and set aside. Dissolve strawberry gelatin in 3 1/2 cups boiling water. Stir in 1 quart of plum syrup. Place plum halves, cut side down, on top of firm pineapple and cream cheese layer. Pour cooled strawberry flavor gelatin over plums and refrigerate until firm. Cut into squares.

Yield 25 large 50 small.