1 pkg. orange Jello (3 oz.)
1 pkg. cherry Jello (3 oz.)
1 pkg. lime Jello (3 oz.)
3 c. boiling water
1 1/2 c. cold water
1 c. pineapple juice
1/4 c. sugar
1 pkg. lemon Jello (3 oz.)
1/2 c. cold water
1 c. graham cracker crumbs
1/4 c. melted butter
2 c. heavy (whipping) cream

Prepare the first 3 packages Jello separately using 1 cup hot water and 1/2 cup cold water for each. Pour into separate 8 x 8 x 2 inch pans and chill until firm.

Combine pineapple juice and sugar; heat until sugar is dissolved. Remove from heat and dissolve lemon Jello in hot liquid; add 1/2 cup cold water. Chill until syrupy. Mix crumbs with melted butter. Press crumb mixture smoothly over pan. Whip the 2 cups cream and pour into the syrup lemon Jello. Cut the 3 pans of Jello into squares (dip knife in hot water for easier cutting!) Fold into whipped cream mixture; pour into pan. Chill 8 hours. May be frosted with whipped cream or cream cheese, if desired. A colorful, festive, delicious, rich dessert.