1 pkg lime jello
1 pkg lemon jello
1 pkg strawberry jello
1 cup crushed pineapple, drained (reserve juice)
1 cup chopped celery
4 oz pkg cream cheese, room temperature
1 cup whipping cream, whipped
Bottom Layer
Dissolve lime jello in 1 cup boiling water. Place in the fridge and bring the jello to egg white stage. Add the crushed pineapple and celery along with 1/2 cup of the reserved pineapple juice. Pour into a 9 x 13 inch pan, making sure it covers the bottom evenly. Refrigerate until hard.
Middle Layer
Dissolve lemon jello in 1 cup of boiling water. Using a stove or microwave, melt the cream cheese. Add to the lemon jello and mix with an egg beater or electric blender. Let it partially set. Whip 1 cup of whipping cream. Add to the lemon jello mixture. Rough up surface of the green layer with a fork so that next layer will stick. Pour the lemon mixture over the green mixture. Place in refrigerator and let it get hard.
Top Layer
Dissolve strawberry jello in 1-1/2 cups boiling water. Let it set to egg white stage. Pour over the lemon layer and refrigerate until hard.