Method Drain syrup from pineapple pieces and measure into two equal parts. Soak gelatine in cold water then dissolve over hot water. Stir into ricecream. Turn into jelly mould. Chill. Add sufficient water to half the pineapple syrup to make 1½ cups. Bring to boil, stir in orange jelly crystals. Cool, add half pineapple pieces, spoon into mould over ricecream, chill. Prepare lime jelly in same way, adding remaining pineapple pieces. Set in 18cm cake pan. Chill all until firm. Unmould lime layer on to serving plate, then unmould the ricecream and orange jelly on top of lime jelly. Garnish top with cherry.