Layered Christmas Jell-o

2 (3 oz.) packages raspberry Jell-o

1 (3 oz.) package pineapple Jell-o

1 (8 oz.) package cream cheese, softened

2 (3 oz.) packages lime Jell-o

1 (20 oz.) can crushed pineapple

1.     Dissolve raspberry  Jell-o in 2 cups boiling water.   Add 1 3/4 cup cold water and stir.  Pour into a 9 x 13 lightly sprayed cake pan and chill until firm, about 1 ½-2 hours.

2.     Dissolve pineapple Jell-o in 1 cup boiling water.  Beat in the cream cheese until smooth.  Drain pineapple well, reserving juice and add enough water, if needed to equal ¾ cup liquid.  Stir crushed pineapple and reserved juice into pineapple Jell-o/cream cheese mixture.  Gently pour over the firm raspberry Jell-o (I pour it over a large spoon to soften the fall of the liquid onto the firm Jell-o so it doesn’t dig a hole in the Jell-o.  Chill until firm.

3.     Dissolve lime Jell-o in 2 cups boiling water.  Add 1 ¾ cups cold water and stir.  Pour carefully over the firm pineapple layer using the same method with a spoon.  Refrigerate until firm.  At least 3-4 hours or overnight.

I got this recipe from Sister  Jolynne Flake to make for our mission zone conference Christmas dinner.