1 (3 oz.) pkg. orange gelatin
1 (3 oz.) pkg. cherry gelatin
1 (3 oz.) pkg. lime gelatin
3 c. boiling water
2 c. cold water
1 c. pineapple juice
1/4 c. sugar
1 (3 oz.) pkg. lemon gelatin
1 1/2 c. graham cracker crumbs
1/3 c. butter, melted
2 c. whipping cream

Prepare orange, cherry and lime gelatins separately, using 1 cup boiling water and 1/2 cup cold water for each. Put each flavor into 8-inch square pan and chill until firm.

Mix pineapple juice and sugar and heat until sugar is dissolved. Remove from heat. Dissolve lemon gelatin in hot juice, then add remaining 1/2 cup cold water, chill until slightly thickened.

Combine graham cracker crumbs and butter and press into bottom of 9-inch spring-form pan.

Cut firm orange, cherry and lime gelatins into 1/2-inch cubes.

Whip cream until stiff and blend with lemon gelatin. Fold in gelatin cubes. Pour into crumb-lined pan. Chill at least 5 hours.

Run knife or spatula between sides of dessert and pan and remove sides of pan before serving. Makes 16 servings.