1 pkg. cherry gelatin
1 pkg. orange gelatin
1 pkg. lime gelatin
1 pkg. lemon gelatin
1 c. pineapple juice
1/4 c. sugar
1 1/2 tsp. melted butter
12 graham crackers, crushed
4 c. whipped cream or other whipped topping

In a saucepan boil enough water to make 1 cup. This means you must start with a little more than 1 cup. Dissolve the cherry gelatin in this. Stir well. Add 1/2 cup cold water and pour gelatin into an ice tray with no divider. Do the same with the orange and lime gelatin separately. (Use same pan but rinse each time.)

In the same pan again boil the pineapple juice with sugar. Dissolve the lemon gelatin in this. Add 1/2 cup cold water. Let set in a large mixing bowl to the syrupy stage. Fold in the whipped cream. When firm, cut the cherry, orange and lime gelatins into cubes. Fold them into the lemon gelatin mixture. Grease a springform pan. Stir melted butter into the crushed graham crumbs and spread on bottom of pan.

Pour in the mixture. Chill for 12 hours. You will have many colored windows in each slice of cake. Great refreshing summer dessert.