1 sm. pkg. raspberry gelatin
1 sm. pkg. orange gelatin
2 sm. pkgs. lime gelatin
5 3/4 c. boiling water
1 1/2 c. graham cracker crumbs
1/2 c. sugar
1/2 c. (1 stick) butter, melted
1 1/2 c. heavy cream

Separately dissolve raspberry, orange, and one package lime gelatin in 1 1/2 cups boiling water each. Pour each mixture into an 8 inch square pan. Chill until firm. Cut into 1/2 inch cubes; toss together lightly. Dissolve remaining package of lime gelatin in 1 1/4 cups boiling water. Chill, just until syrupy. Meanwhile combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press mixture firmly against sides and bottom of a round 9 inch springform pan. Chill. Whip together heavy cream and 1/4 cup sugar. fold in syrupy lime gelatin; fold into gelatin cubes. Pour into prepared pan. Chill four hours or overnight.