1 sm. box sugar-free lime gelatin
1 sm. box sugar-free strawberry gelatin
1 (25 oz.) jar natural applesauce
1/2 box graham crackers (or as many as needed)

ICING:

1 (8 oz.) frozen whipped topping, thawed
1 (20 oz.) can crushed pineapple (packed in own juice), drained
1 lg. box sugar-free vanilla pudding (instant)

Cake: In two small bowls, mix each box gelatin separately with 1 cup boiling water. Stir 1/2 jar applesauce into each bowl. Stir until dissolved. Refrigerate until semi-set.

On serving dish arrange layer of graham crackers. Spoon half of lime gelatin over crackers. Cover this with another layer crackers and spoon half strawberry gelatin. Continue using all gelatin alternating with crackers. Ending with crackers on top. Refrigerate and allow to set.

Icing: Combine whipped topping and powdered pudding mix until well blended. Stir in drained pineapple. Spread over cake and keep refrigerated.