1 (3 oz.) pkg. each orange Jello, cherry Jello, lime Jello
4 c. boiling water
1 1/2 c. cold water
1 (3 oz.) pkg. lemon Jello
1/4 c. sugar
1/2 c. pineapple juice
1 1/2 c. graham cracker crumbs or use 16-18 ladyfingers, split, to line pan instead of crumb-butter mixture
1/3 c. melted butter
2 env. Dream Whip or 2 c. whipping cream

Prepare the 3 flavors of gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each.

Pour each flavor into an 8" square pan. Chill until firm or overnight.

Then combine the lemon Jello, sugar and remaining 1 cup boiling water; stir until gelatin and sugar are dissolved. Stir in pineapple juice. Chill until slightly thickened.

Meanwhile, mix the crumbs and melted butter; press into bottom of 9" springform pan (unless using ladyfingers). If desired, press part of crumbs on sides of pan. Cut the firm gelatins into 1/2" cubes.

Then prepare whipped topping mix as directed on package or whip the cream; blend with lemon gelatin; fold in the gelatin cubes. Pour into pan. Chill at least 5 hours or overnight.

Save some graham cracker crumbs to use on top.