3 oz. pkg. strawberry Jello
3 oz. pkg. raspberry Jello
3 oz. pkg. cherry Jello
4 c. boiling water
1 c. #303 Julienne beets
1 c. #2 crushed pineapple
1/2 c. sweet pickle juice

Dissolve Jellos in hot water. Drain beets and pineapple. Add sweet pickle juice. Add juices to Jello mixture. Chill until syrupy, add beets and pineapple to mixture and pour into 3 quart mold.

DRESSING FOR BEET AND PINEAPPLE SALAD:

1 c. mayonnaise
1 tbsp. chopped green onions
1 tbsp. chopped green pepper
1 tbsp. chopped celery

Mix well and thin with light cream.