#3181 - American Jell-O

(by Shirley McNevich)

2 - 3oz. boxes berry blue Jell-O
2 - 3oz. boxes raspberry Jell-O OR cherry Jell-O OR strawberry Jell-O
1 - 3oz. box lemon Jell-O
1 cup boiling water
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)

Prepare both boxes of berry blue Jell-O according to package directions, then pour both mixtures into a 9 x 13 glass baking dish. Cool to room temperature, then refrigerate for 3 hours. In a bowl add the lemon Jell-O and only 1 cup boiling water--stir until dissolved. Cool slightly. In a mixer add cream cheese--beat. Slowly add lemon Jell-O mixture--beat until smooth. Cool to room temperature, then add the Cool Whip--stir until mixed. Remove glass dish from refrigerator--spread the cream cheese mixture evenly over the cold berry blue layer. Return to refrigerator for 3 more hours. Prepare both boxes of raspberry Jell-O according to box directions, then cool to room temperature. Remove glass dish from refrigerator--carefully and evenly pour the cooled raspberry Jell-O over the cream cheese layer. Refrigerate for 3 hours or until top layer is completely set.