1 pkg. (3 oz.) each of orange, cherry and lime gelatins
3 c. boiling water
2 c. cold water
1 c. pineapple juice
1 pkg. lemon gelatin
1 1/2 c. graham cracker crumbs
1/3 c. melted butter or 16 to 18 ladyfingers, split
Whipped topping or 2 c. whipping cream

Prepare the three flavors of gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into an 8 inch square pan. Chill until firm or overnight. Then mix pineapple juice and sugar. Heat until sugar is dissolved. Remove from heat. Dissolve lemon gelatin in the hot juice; then add 1/2 cup cold water. Chill until slightly thickened. Meanwhile, mix crumbs and butter; press into bottom of 9 inch springform pan. Or line bottom and sides of pan with split lady fingers.

Cut the firm gelatins into 1/2 inch cubes. Then prepare whipped topping or whipped cream, blend with lemon gelatin. Fold in gelatin cubes. Pour into prepared pan. Chill at least 5 hours, or overnight. Run knife of spatula between sides of dessert and pan, and remove sides of pan before serving. If desired, spread additional whipped topping or whipped cream on top and sides. Makes 16 servings.