1 (3 oz.) pkg. each cherry, orange, lime and lemon Jello
5 1/2 c. boiling water (1 1/2 c. each for orange, cherry and lime Jellos, 1 c. for lemon Jello)
1/4 C. sugar
1/2 c. pineapple juice
2 pkg. lady fingers
2 c. whipping cream
Pour cherry, orange and lime Jello mixes into 8 or 9 inch square pans, add
1 1/2 cups boiling water to each, stir well and refrigerate until jelled.Combine lemon Jello with 1 cup boiling water, 1/4 cup sugar and pineapple
juice. Chill until slightly thickened like egg white. Line springform
pan with lady fingers. Cut orange, lime and cherry Jello into cubes and
put in large bowl. Whip cream and pour lemon mixture in. Add cubes, stir
gently and pour into springform pan. Chill for approximately 1-2 hours.

When I was a little girl, my Aunt Sharon would bring this cake to every family gathering. Since there were 11 kids between our two families, it was usually gone by the time the adults got around to dessert. -- Maureen Adams