1 (3 oz.) pkg. red gelatin (raspberry, strawberry or cherry)
1 (3 oz.) pkg. orange gelatin
1 (3 oz.) pkg. lime gelatin
2 c. graham cracker crumbs
1/4 c. butter
8 oz. pineapple juice
2 tbsp. sugar
1 (3 oz.) pkg. lemon gelatin
2 pkgs. whip topping mix

Mix red, orange and lime gelatins by instructions on box. Pour gelatin into 3 shallow pans (9 x 14 inches) and let set. When set, cut each pan of gelatin into 1/2 inch cubes and mix together in bowl. Return cubed gelatin to refrigerator for later use. Mix graham cracker crumbs, butter together and press into bottom of rectangular cake pan (9 x 14 x 2 inches). Bake in 350 degree oven for 5 minutes or until brown. Remove and let cool.

Dissolve sugar in pineapple juice and bring to a boil on stove. When boiling, add lemon gelatin and dissolve stirring frequently. remove from stove and allow to cool until it forms a syrup. Prepare 2 packages of whip topping according to label directions, add pineapple-gelatin mix to whip topping and fold in well. Fold in your cubed mixed gelatin into your whip topping, and then spoon completed mixture into your pan with graham cracker crust. Sprinkle a little graham cracker crumbs on top of your cake and refrigerate for 2 to 3 hours before serving.