Crown Jewel Jello

From Joyce Peterson

1 pkg. (3 oz.) each: orange, cherry, and lime jello
3 cups boiling water
2 cups cold water
1 cup pineapple juice
1/4 cup sugar
1 pkg. (3 oz.) Lemon jello
2 envelopes Dream Whip or 2 cups whip cream
*1-1/2 cups graham cracker crumbs
*1/3 cup melted butter
*If making dessert instead of Jello
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 inch square pan. Chill until firm - overnight.
Then mix pineapple juice and sugar. Heat until sugar is dissolved. Remove from heat. Dissolve lemon gelatin in the hot juice. Then add 1/2 cup cold water. Chill until slightly thickened.
*Meanwhile, mix crumbs and butter. Press into bottom of 9 inch spring-form pan.

Cut the firm gelatin into 1/2 inch cubes. Then prepare whipped topping mix as directed on pkg. or whip cream. Blend with lemon gelatin. Fold in gelatin cubes. Pour into pan. Chill at least 5 hours or overnight.

Run knife or spatula between sides of dessert and pan, and remove sides of pan before serving. If desired, spread additional prepared whipped topping or whipped cream on top and sides.