3 ounces cream cheese, at room temperature
1 small box lime gelatin
1 (8 ounce) can crushed pineapple, drained and juice reserved
6 canned pear halves
1 small box orange gelatin
1 small can mandarin orange slices, drained and juice reserved
Soften cream cheese. Dissolve lime gelatin in 1 cup boiling water. Mix reserved pineapple juice with enough water to make 1 cup liquid; stir into lime gelatin. Arrange pear halves in large mold. Pour 1/3 of the lime gelatin over pears; refrigerate until set.
Mix remaining lime gelatin with cream cheese; beat with rotary beater until smooth. Add pineapple; pour over firm gelatin.
Dissolve orange gelatin in 1 cup boiling water. Mix reserved orange juice with enough water to make 1 cup liquid; stir into orange gelatin. Chill until partially set; stir in orange slices. Pour over cream cheese layer; refrigerate until set.
Yields 12 servings.