Christmas Ribbon Salad

1 (.3 ounce) Package lime gelatin
2 1/2 Cups boiling water, divided
2 Cups cold water, divided
1 (.3 ounce) Package lemon gelatin
4 Ounces cheese, cubed
4 Ounces crushed pineapple, undrained
1/8 Cup chopped pecans
1 Cup whipped topping
1 (.3 ounce) Package cherry gelatin

In a bowl, dissolve lime gelatin in 1 cup boiling water. Add 1 cup cold water; stir. Pour into a 9 x 9 x 2 inch dish coated with nonstick cooking spray. Refrigerate until almost set, about 2 hours.
In a bowl, dissolve lemon gelatin in 1/2 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in whipped topping; Spoon over first layer. Refrigerate until firm, about 1 hour.
In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours.