Red Hot Jello

This recipe is a Thanksgiving tradition at my house.  My husband's grandma used to make this every Thanksgiving.  So now we make it too...

Red Hot Jello
recipe from Great Grandma Lucille

1 lg. box cherry or raspberry jello
1 sm. box cherry or raspberry jello
8 oz red hots
crushed pineapple, as much or little as you like
8 oz. cream cheese
1 c. whipping cream

LAYER 1 -- Dissolve red hots in 3 c. boiling water. Mix large box of jello into red hot water and dissolve. Drain pineapple and reserve juice. Spread pineapple in bottom of a 9x13 pan. Pour red jello w/red hot mixture on top of pineapple and let set.

LAYER 2 -- Beat cream cheese and pineapple juice together, using as much juice as you want to make thickness you like. Whip 1 c. cream and fold in. Spread on top of layer 1 and let set.

LAYER 3 -- Prepare small box of jello as per package directions. Let set slightly and spinkle (will be slightly globby) overtop layer 2. Let set.

**I can't always find Red Hots, so I've used Hot Tamales instead. They don't dissolve all the way, but they still flavored the water enough. I threw away the Hot Tamale centers after the outside dissolved.