1 (3 oz.) pkg. orange Jello
1 (3 oz.) pkg. cherry Jello
1 (3 oz.) pkg. lime Jello
3 c. hot water
1 1/2 c. cold water

Prepare each package of Jello separately, using 1 cup hot and 1/2 cup cold water for each package. Pour into 3 shallow 8 inch square or round pans, and let set.

PART II:

1 c. pineapple juice
1 (3 oz.) pkg. lemon Jello
1/4 c. sugar
1/2 c. cold water
2 c. whipping cream

Heat pineapple juice and sugar until sugar is dissolved. Remove from heat and add lemon Jello and the 1/2 cup cold water. Let cool and set until syrupy. Whip cream and fold into the above mixture. Then add cubes of the 3 different flavored Jellos.

PART III:

1 c. graham cracker crumbs
1/4 c. melted butter

Mix the above 2 ingredients and press into bottom of a springform pan. Pour in the Jello and cream mixture and let set in refrigerator for at least 8 hours. Unmold on large dessert plate and decorate with additional whip cream and cherries and nuts.

NOTE: Can be used as a salad by omitting the graham cracker crust. Just pour into salad mold and chill. Easy way to cube Jello: when Jello is firm, score with sharp knife dipped into hot water and make 1/2 inch squares. Remove from pan with spatula also dipped in hot water. Cubes will separate easily, as they are lifted from the pan.