1 pkg. (3 oz. each) Jello orange, cherry and lime gelatins
3 c. boiling water
2 c. cold water
1 c. pineapple juice
1/4 c. sugar
1 pkg. (3 oz.) Jello lemon gelatin
1 1/2 c. graham cracker crumbs
1/3 c. melted butter
2 env. Dream Whip Whipped Topping Mix or 2 c. whipping cream

Or use 16 to 18 ladyfingers, split, to line pan instead of crumb-butter mixture.

Prepare the three flavors of gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into an 8 inch square pan. Chill until firm, or overnight.

Then mix pineapple juice and sugar. Heat until sugar is dissolved. Remove from heat. Dissolve lemon gelatin in the hot juice; then add 1/2 cup cold water. Chill until slightly thickened. Meanwhile, mix crumbs and butter; press into bottom of 9 inch springform pan. (If desired, press part of crumbs on sides of pan.)

Cut the firm gelatins into 1/2 inch cubes. Then prepare whipped topping mix as directed on package or whip the cream; blend with lemon gelatin. Fold in gelatin cubes. Pour into pan. Chill at least 5 hours or overnight. Run knife or spatula between sides of dessert and pan, and remove sides of pan before serving. If desired, spread additional prepared whipped topping or whipped cream on top and sides. Makes 16 servings.