1 (3 oz.) pkg. lemon-flavored gelatin
1 1/2 c. boiling water
1/4 c. lemon juice
1 (8 oz.) pkg. cream cheese, softened
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. chopped pecans
1 (15 1/4 oz.) can pineapple chunks, packed in its own juice
2 (3 oz.) pkg. orange-flavored gelatin
2 c. ginger ale
2 (11 oz.) cans mandarin orange sections, drained

Lightly oil a 10-cup ring mold; set aside. In a small saucepan, dissolve lemon gelatin in boiling water. Stir in lemon juice. Place cream cheese in a medium bowl. Gradually add lemon gelatin mixture to cream cheese, beating with electric mixer on medium speed until smooth. Refrigerate until partially set. Fold in Cheddar cheese and pecans. Turn into the oiled mold. Refrigerate until almost firm.

Drain pineapple, reserving juice. Set pineapple aside. Add water to pineapple juice to make 1 1/2 cups.

In a small saucepan, bring pineapple juice mixture to a boil. Dissolve orange gelatin in boiling pineapple juice mixture. Slowly and gently stir in ginger ale. Refrigerate until partially set. Fold in orange sections and reserved pineapple chunks. Pour over cream cheese mixture in mold. Refrigerate 8 hours or overnight until firm. 12-14 servings.