3 (3 oz.) pkgs. lime gelatin
3 c. hot water
1 (16 oz.) bottle ginger ale
1 lg. unpeeled, cored apple, cut in 12 slices
1 c. chopped peeled apple
1 (1 lb.) can grapefruit sections, drained
1 (8 oz.) can pineapple chunks, drained

Dissolve gelatin in hot water. Cool slightly add ginger ale. Arrange apple slices, red side down, in large flutes in bottom of bundt pan. Alternate with grapefruit sections in the creases. Add a little of the gelatin and chill quickly in the freezer until set. Add the chopped apple, pineapple and remaining grapefruit to gelatin and pour into mold; continue to chill until firm.