Rainbow Fruit Mold

Three color-bright layers, each with a tangy fruit, make this a handsome salad-dessert.

Makes 8 to 12 servings.

1 package (3 ounces) lemon-flavor gelatin
1 package (3 ounces) strawberry-flavor gelatin
1 package (3 ounces) orange-flavor gelatin
3 cups hot water
2 1/4 cups cold water
1/2 cup drained canned sliced peaches (from an 8-ounce can)
1 cup sliced ripe firm strawberries
1 can (about 11 ounces) mandarin-orange sections, drained
1 cup cream for whipping

Procedure:
1. Mix and chill each fruit-flavor gelatin, one at a time and 15 minutes apart, this way: Start with lemon-flavor gelatin, then strawberry and then orange; dissolve each in 1 cup hot water in a shallow pan, then stir 3/4 cup cold water into each; chill until syrupy-thick. (The time intervals of 15 minuted are important so all gelatins do not become syrupy at once.)
2. As soon as lemon gelatin is syrupy=thick, place an 8-cup bowl(we used a kitchen mixing bowl) in a larger bowl of ice and water; pour 1/2 cup syrupy gelatin into bowl and make a design of peach slices on top.
3. Let layer set a few minutes, or until sticky-firm, then gradually spoon 3/4 cup more syrupy lemon gelatin over peaches. (Pour remaining 1/2 cup lemon gelatin into orange-flavor gelatin that is chilling. This will make all layers look of equal depth when mold is turned out.) Let lemon-peach layer set until sticky-firm, keeping bowl in bowl of ice until all layers have been added.
4. Next, fold sliced strawberries into syrupy strawberry gelatin; carefully spoon on top of sticky-firm lemon-peach layer in bowl, pushing some berries to edge so fruit will show when unmolded; let stand until sticky-firm.
5. Fold mandarin-orange sections into orange-gelatin mixture; carefully spoon into mold, pushing some sections to edge; dont move until set, as bowl is filled to the top (add ice if needed). Remove bowl from ice water; chill overnight, or until very firm.
6. Beat cream until stiff in medium-size bowl. Unmold gelatin onto serving remaining to spoon some whipped cream; serve remaining to spoon over.