Christmas Salad - Mother Gilmore

First Layer

1 pkg. lime jello
1-1/2 c. hot water

Use juice of crushed pineapple, drained & heated.  Cook.  Add 1 can crushed pineapple, drained.  Cool in refrigerator until set.

Second Layer

1 pkg. lemon jello
1-1/2 c. hot water

Mix & let cool.

2 pkg. cream cheese (3 oz.)
1 cup milk

(I use only 1 pkg and 1-1/2 c. milk)

Mix & smooth & combine with jello.  Refrigerate.  When cold & before congealing, spoon carefully on top of first layer.  Put in refrigerator until set.

Third Layer

1 pkg. cherry jello; 1-1/2 c. hot water.

When almost set, add to rest of salad.  Refrigerate until ready to serve.