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1
Rinse a 10 to 12 cup fluted tube pan or ring mold with cold water.
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2
Orange Layer: Place orange gelatin in a medium metal bowl.
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3
Add boiling water and stir until completely dissolved.
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4
Stir in ice water and orange peel.
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5
Half-fill a large bowl with ice cubes and cold water.
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6
Place bowl with gelatin in the ice bath.
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7
Stir gelatin occasionally with a rubber spatula until mixture is thick as unbeaten egg whites.
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8
Remove bowl of gelatin, fold in orange segments and pour into mold, distributing oranges evenly.
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9
Put mold in freezer until gelatin sets, about 10 minutes.
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10
Cranberry Layer: Using cranberry gelatin, proceed as directed above, omitting orange peel and adding bananas in place of orange segments.
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11
Pour evenly over orange layer.
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12
Return to freezer until set, about 10 minutes.
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13
Creamy Lemon Layer: Place lemon gelatin in a medium metal bowl.
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14
Add boiling water and stir until completely dissolved.
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15
In another bowl, whisk cream cheese, sugar and lemon peel until smooth.
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16
Whisk into lemon gelatin until well blended.
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17
Cool mixture as directed above.
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18
When gelatin has thickened, fold in pears.
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19
Pour evenly over cranberry layer and refrigerate at least 4 hours until very firm or up to 2 days.
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20
To unmold: Dip mold up to rim into warm (not hot) water about 10 seconds.
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21
Invert plate over mold.
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22
Invert mold and plate together, shaking both gently from side to side to release gelatin.
