3 oz. pkg. of lime, orange and cherry Jello
3 c. boiling water
1 1/2 c. cold water
1 c. pineapple juice
1 (3 oz.) pkg. lemon Jello
1/2 c. cold water
2 c. whipping cream or 4 c. Cool Whip
1 tsp. vanilla
18 whole ladyfingers, separated

Prepare lime, orange and cherry (or any red) Jello, using 1 cup boiling water and 1/2 cup cold water for each. Pour into separate 8x8 inch pans. Chill, until firm. Cut into 1/2 inch cubes. Heat pineapple juice to boiling and add lemon Jello and stir until dissolved, then add the cold water. Chill until syrupy. Line bottom and sides of a 9 inch spring form pan with lady fingers. Whip cream (makes 4 cups when whipped). Add vanilla and fold in lemon Jello. Then fold in Jello cubes and pour in pan.

Chill. Remove sides of pan to serve. Makes 12 servings. Sugar-free Jello may be used, angel or pound cake in place of the ladyfingers. Also, drained crushed pineapple can be added to the cream mixture with lemon Jello. Also 2 envelopes (40 oz. pkg.) Dream Whip dessert topping mix and milk may be used for whipping cream.