3 oz. pkg. each of orange, cherry and lime Jello
3 c. hot water
1 c. pineapple juice
3 oz. pkg. lemon Jello
1 c. graham cracker crumbs
1/4 c. melted butter
1 1/2 c. cold water
1/4 c. sugar
1/2 c. water
2 c. whipping cream

Make the first 3 packages of Jello with 1 cup hot water and 1/2 cup cold water in each package. Pour in separate 8 x 8 x 2 inch pans. Chill overnight until firm. When ready to use, combine pineapple juice and sugar and heat until sugar is dissolved. Remove from heat, dissolve lemon Jello in hot liquid and add 1/2 cup cold water. Chill until just syrupy. Mix crumbs and melted butter; press into bottom of glass baking dish, 9 x 12 inch.

Whip 2 cups whipping cream, pour it in lemon flavor Jello syrup. Cut the 3 other Jellos into 1/2 inch squares. Fold into whipped cream mix and pour into pan. Chill 8 hours in refrigerator. Makes 16 to 20 portions.