1 (3 oz.) pkg. lime Jello
3 c. hot water
1 c. drained, crushed pineapple (reserve juice)
1/2 c. finely chopped unpeeled cucumber
1 (3 oz.) pkg. lemon Jello
1 (8 oz.) pkg. cream cheese

Dissolve lime Jello in 2 cups hot water. Chill until consistency of unbeaten egg whites. Stir in pineapple and cucumber. Rinse 9 x 5 x 2 inch loaf pan with cold water. Pour in gelatin mixture. Chill until firm. Dissolve lemon Jello in remaining hot water.

Measure pineapple juice; add cold water to make 1 cup liquid. Add to lemon Jello. Beat in cream cheese until mixture is smooth. Pour on top of lime layer. Chill until firm. Unmold.