Guest Author - Deborah Adams
Lime Jello
1 sm. can crushed pineapple
Lemon Jello
1 1/2 c. hot water
1/2 lb. Philadelphia cream cheese, softened
Orange Jello
2 c. boiling ginger ale or tonic water
For first layer, strain pineapple, add enough liquid (hot water) to pineapple juice to make 2 cups. Add lime Jello, allow to thicken slightly, add pineapple and pour into loaf pan. Let harden. For second layer, dissolve lemon Jello in 1 1/2 cups hot water. Whip in cream cheese. Pour into mold over first layer. For third layer, mix orange Jello and 2 cups boiling ginger ale or tonic water; pour into mold over second layer. It is important that a few hours pass between adding second and third layers. Serve on a flat tray on a bed of lettuce.
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