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CROWN JEWEL CAKE 
1 (3 oz.) pkg. Jello orange gelatin
1 (3 oz.) pkg. Jello cherry gelatin
1 (3 oz.) pkg. Jello lime gelatin
3 c. boiling water
1 1/2 c. cold water
1 (3 oz.) pkg. Jello lemon gelatin
1/4 c. sugar
1 c. boiling water
1/2 c. canned pineapple juice
2 env. Dream Whip whipped topping mix

Prepare the orange, cherry, and lime gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into a separate 8-inch square pan. Chill until firm - at least 3 hours or overnight. Cut into 1/2-inch cubes. Set aside a few of each flavor for garnish.

Dissolve lemon gelatin and sugar in 1 cup boiling water, stir in pineapple juice. Chill until slightly thickened.

Prepare both envelopes of whipped topping mix as directed on package. Blend into the slightly thickened lemon gelatin. Fold in gelatin cubes. Spoon into 9-inch springform. Chill until firm - at least 5 hours or overnight.

Just before serving, run a spatula around sides of pan; then gently remove sides. Garnish top with reserved gelatin cubes. Makes 16 servings.

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