Crown Jewel Dessert

1 pkg. (3 oz.) each orange, lime, and cherry gelatins
4 c. boiling water
1 2 c. cold water
1 pkg. (3 oz.) lemon gelatin
1/4 c. sugar 1/2 c. pineapple juice
2 c. whipping cream

Dissolve gelatin flavors separately, using 1 c. boiling water and 1/2 c. cold water for each. Pour each into an 8 inch square pan and refrigerate until firm or overnight. Then combine the lemon gelatin, 1 c. boiling water and sugar; stir until gelatin and sugar are dissolved. Stir in pineapple juice and chill until slightly thickened. Cut the firm gelatins into 1/2-inch cubes. Then whip the cream and blend with the lemon gelatin. Fold in the cubes. Pour in to pan and chill at least 5 hrs. or overnight.

Variation
Substitute 2 pkgs. (3 oz each) cream cheese, beaten with 1/4 c. milk until fluffy for the whipping cream.


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