1 (4 serving size) pkg. berry blue Jello gelatin
3 c. boiling water
1 1/4 c. cold water
1 (4 serving size) pkg. lemon Jello gelatin
1 1/2 c. thawed Cool Whip
1 (4 serving size) pkg. strawberry Jello gelatin
1 c. sliced strawberries

Dissolve berry blue gelatin completely in 1 cup of the boiling water in medium bowl. Stir in 3/4 cup of the cold water. Pour into 9x5-inch loaf pan. Refrigerate until set, but not firm.

Dissolve lemon gelatin completely in 1 cup of the boiling water in another bowl. Refrigerate until slightly thickened. Stir in whipped topping with wire whisk until smooth. Pour over gelatin layer in pan. Refrigerate until set but not firm.

Dissolve strawberry gelatin completely in remainng cup of boiling water in medium bowl. Stir in remaining 1/2 cup cold water. Refrigerate until thickened. Stir in strawberries. Spoon into pan. Refrigerate 4 hours or overnight until firm. Garnish with whip cream and strawberries.