1 pkg. each (3 oz.) orange, cherry & lime Jello
3 c. boiling water
2 c. cold water
1 c. pineapple juice
1/4 c. sugar
1 pkg. (3 oz.) lemon Jello
2 env. Dream Whip or whipped cream (2 c.)
1 1/2 c. graham cracker crumbs
1/2 c. melted butter

Dissolve each package gelatin separately with 1 cup boiling water and 1/2 cup cold water each. Chill until thoroughly set in ice cube trays (overnight). Mix pineapple juice and sugar to boiling point. Remove from heat. Add lemon gelatin and stir until dissolved. Add 1/2 cup cold water. Chill until slightly thickened. Prepare whip topping. Add lemon mixture to topping and blend well. Add cubed gelatin. Fold in gelatin. Pour into pan with graham cracker crust. Chill 5 hours before serving.

Mix crumbs and melted butter. Put in bottom of 9 inch springform pan. If desired press crumbs on sides of pan. Cut firm gelatin into 1/2 inch cubes. Prepare whipped topping mix as directed on package. Blend (fold in) with lemon gelatin with spatula. Fold in gelatin cubes. Pour into pan and chill at least 5 hours or overnight. Makes 16 servings.