Rainbow Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. lime gelatin
1 (3 oz.) pkg. lemon gelatin
1 (3 oz.) pkg. cherry gelatin
1 small can crushed pineapple
8 oz. cream cheese
1 c. whipping cream
1/2 c. cold water
4 1/2 c. hot water

Preparation

Dissolve lime gelatin in 1 cup\thot water.
Add 1/2 cup cold water.
Cool.
When
slightly
thickened, fold in pineapple. Chill.
Dissolve lemon
gelatin in 1 1/2 cups hot water. Cool until slightly
thickened.\tWhip
cream
and cream cheese and add to cool
lemon
gelatin.
Pour
mixture over firm lime gelatin mixture.
Let set.