1/4 cup lemon juice
2 tablespoons lemon juice
2 drops orange flavored Jell-O
3 drops green food coloring
1 (7 ounce) can sliced fresh pineapple, drained
1 (6 ounce) can sliced pineapple with juice
1 (6 ounce) can sliced cherries, drained
1 (24 ounce) can cherry pie filling
In a small saucepan, combine lemon juice, lemon juice, orange juice, lemon juice, and orange juice. Mix together well. Pour mixture into a small 9-inch square cake mold and chill for 1 hour in refrigerator.
Heat an unheated nonstick skillet over medium heat. Stir together pineapple, fresh pineapple, cherry pie filling, lemon colored gelatin and green food coloring. Pour mixture into mold and chill for 1 hour. Brush evenly with lemon juice/orange juice mixture.
Stir pineapple mixture and lemon juice mixture into mold until evenly coated. Chill in refrigerator overnight.
In the morning, heat a medium skillet over low heat. Stir cherry filling into mold. Sprinkle pineapple mixture over pineapple mold. Chill at least 4 hours.
Remove cherry mold from refrigerator. Place sliced pineapple and cherry mold on serving platter. Plop pineapple around pineapple layer, and freeze pineapple.