my mom's jello salad

A holiday food ritual in our home, a requirement really.  This was the one and only dish that could make my mom happy when she was a kid.  If she was too warm, too cold, under the weather or just simply blue, this molded jello happiness turned her around.  Not surprisingly, it works the same way today.

1 package red jello (raspberry is our preference)
1 package yellow jello (ok, lemon)
(let it be noted here that you don't want to mess with the sugar-free versions; just stick to the tried and true)
4 oz cream cheese (low fat is ok, but none of this nonfat business) - room temperature
1/2 pint heavy whipping cream
crushed pineapple; drained

Dissolve red jello in 1c boiling water.  Pour into mold; chill for a few minutes - watching carefully.  When it's just starting to thicken (but before you actually have to break up jello chunks), add pineapple and mix in gently.  If you're using a metal mold, this will only take 10ish minutes.  If it gets away from you, you're sorta screwed so keep an eye on things.

Dissolve lemon jello in 1c boiling water.  Cool to slightly chilled (in fridge or freezer).

In mixer, whip cream into firm whipped cream  Then, add thickened lemon jello and cream cheese and whip until light and well-mixed.  Some small lumps may occur - don't stress it.

Pour yellow base into mold (red should be firmly set by now) and chill until ready to serve.  Needs about an hour to really set up.

Unmold by lowering mold into a shallow sink of warm (not hot!) water for a few seconds and then inverting the mold onto a serving plate.  Shake a bit to release the suction and the jello should slide right out.

Slice, enjoy.