Dissolve cherry Jello in 1 cup boiling water. Drain pears, reserving 1 cup juice (discard remaining juice). Stir pears and juice into cherry Jello. Pour into a 10 inch fluted tube pan or 3 quart ring mold coated with nonstick cooking spray. Refrigerate until nearly set, about 1 1/4 hours. Dissolve lemon Jello in 1 cup boiling water. Refrigerate until slightly thickened. Beat in cream cheese until blended. Pour over cherry layer. Dissolve lime Jello in 1 cup of boiling water. Drain pineapple well, reserving juice. Add water to juice to make 3/4 cups. Stir pineapple and juice into lime Jello. Spoon over lemon layer. Refrigerate until firm. Unmold onto serving plate. Serves 12.
|