Christmas Ribbon Salad

1. In a medium bowl, combine lime-flavored gelatin and 2 1/2 cups boiling water; stir until gelatin dissolves. Divide gelatin mixture among sixteen 4- to 6-ounce wine glasses or glass dessert dishes, spooning about 2 tablespoons of the lime gelatin mixture into each glass or dish. (Or pour lime gelatin mixture into a 3-quart rectangular baking dish.) Cover and chill for 1 to 2 hours or until firm.

2. In a large bowl, combine lemon-flavored gelatin and the 1 1/2 cups boiling water; stir until gelatin dissolves. Whisk in cream cheese until melted and smooth. Stir in pineapple juice. Let stand for 30 minutes. Gently fold in dessert topping. Divide lemon gelatin mixture among wine glasses or dessert dishes, spooning about 3 tablespoons of the lemon gelatin mixture atop green layer in each. (Or carefully pour lemon gelatin mixture over green layer in baking dish.) Cover and chill for 1 to 2 hours or until firm.

3. In a medium bowl, combine raspberry- and cherry-flavored gelatins and 2 1/2 cups boiling water; stir until gelatin dissolves. Let stand about 1 hour or until cool. Divide red gelatin mixture among wine glasses or dessert dishes, spooning about 2 tablespoons of the red gelatin mixture atop lemon gelatin layer in each. (Or carefully pour red gelatin mixture over the lemon gelatin layer in baking dish.) Cover and chill for 2 to 3 hours or until firm. Makes 16 (1/2-cup) servings.

Make-Ahead Directions
Prepare as directed, except cover and chill for up to 24 hours.