LAYERED GELATIN SALAD

1 cup boiling water
1 package (3 ounces) raspberry-flavored gelatin
1 package (10 ounces) frozen raspberries
1 cup boiling water
1 package (3 ounces) orange-flavored gelatin
1 package (8 ounces) cream cheese, softened
1 can (11 ounces) mandarin orange segments. undrained
1 cup boiling water
1 package (3 ounces) lime-flavored gelatin
1 can (8-1/4 ounces) crushed pineapple in syrup, undrained


Pour 1 cup boiling water on raspberry-flavored gelatin in 2-quart bowl; stir until gelatin is dissolved. Stir in frozen raspberries. Refrigerate until thickened slightly but not set. Pour into 12 individual molds, 8-cup mold or square baking pan, 9x9x2 inches. Refrigerate until almost firm.
Pour 1 cup boiling water on orange-flavored gelatin; stir until gelatin is dissolved. Stir gelatin mixture gradually into cream cheese. Refrigerate until thickened slightly but not set.
Stir in orange segments; pour evenly over raspberry layer. Refrigerate until almost firm.
Pour 1 cup boiling water on lime-flavored gelatin in 2-quart bowl; stir until gelatin is dissolved. Stir in pineapple. Refrigerate until thickened slightly but not set. Pour evenly over orange layer. Refrigerate until firm.
Unmold on salad plates; garnish with parsley if desired.

12 servings.

Do-ahead Tip: Layered Gelatin Salad can be covered and refrigerated no longer than 3 days.