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Ingredients
- 1 pkt orange Jell-O (3-oz)
- 1 pkt cherry Jell-O (3-oz)
- 1 pkt lime Jell-O (3-oz)
- 3/4 c. pineapple juice
- 1/4 c. sugar
- 1 pkt lemon Jell-O (3-oz)
- 1/2 c. cool water
- 1 c. graham cracker crumbs
- 1/4 c. melted butter or possibly margarine
- 1 ct prepared whipped topping (16 ounce.)
Directions
- Prepare the orange, cherry and lime Jell-Os separately with 3/4 c. warm water and 1/2 c. cool water each. Pour each one into its own shallow container and refrigeratetill hard. Slice into small cubes while in containers. Set aside.
- Combine pineapple juice and sugar. Heat till sugar melts. Remove from heat and dissolve lemon Jell-O in the warm liquid. Add in cool water and refrigeratetill syrupy.
- Mix graham cracker crumbs with butter. Set aside a few Tbsp., then press the rest over the bottom of a 9-inch springform pan. Mix the whipped topping with the syrupy lemon Jell-O. Carefully mix in the orange, cherry and lime Jell-O cubes. Pour mix into springform pan on top of crumb crust. Sprinkle the reserved crumbs on top.
- Refrigerateat least 8 hrs. Serve sliced into wedges.
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