1 pkg. lemon jello
2 c. boiling water, divided
2 c. cold water, divided
1 pkg. lime jello
1 drop peppermint extract
1/2 c. drained, crushed pineapple
1 c. dried cake crumbs
1 c. heavy cream, whipped

Dissolve lemon jello in 1 cup boiling water, add 1 cup cold water and chill. Do the same with the lime jello adding peppermint with cold water.

When lemon jello is slightly thickened, fold in pineapple. Pour into shallow 9x13-inch pan, chill until firm.

Fold cake crumbs into whipped cream and spread on lemon jello. When lime jello is slightly thickened, place in bowl of cracked ice and whip until thick. Pour on cream mixture. Chill until firm. Cut into squares.

Submitted by: Meg Gebhardt