1 pkg. cherry Jello
1 pkg. lemon Jello
1 pkg. lime Jello
6 peach halves and juice
1 c. whipping cream
6 maraschino cherries
8 oz. pkg. cream cheese
1 (#2) can crushed pineapple and juice

For first layer, dissolve cherry Jello in 1 cup boiling water and 1 cup peach juice. Place peach halves in bundt pan face down with a cherry under the middle of each peach half. Pour Jello over peach halves and put in refrigerator until firm.

For second layer, dissolve lemon Jello in 1 cup of boiling water and add 1 cup cold water. Let thicken in refrigerator. Whip 1 cup whipping cream and fold in Jello. Add cream cheese which has been left at room temperature. Pour over red layer and let it get firm.

For third layer, dissolve lime Jello in 1 cup boiling water and add 1 cup pineapple juice. Add crushed pineapple and pour over cheese layer. Mold. Unmold by dipping bottom of bundt pan in pan of hot water. Place dish on bottom of pan and turn upside down.