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Broken Glass Cake #2

1 pkg. (3 oz.) orange gelatin
1 pkg. (3 oz.) cherry gelatin
1 pkg. (3 oz.) lime gelatin
3 cups boiling water
2 cups cold water
1 cup pineapple juice
1/4 cup sugar
1 pkg. (3 oz.) lemon gelatin
1-1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
2 cups heavy cream

Prepare the orange, cherry and lime gelatins separately, using 1 cup of boiling water and 1/2 cup of cold water each. Pour each flavor into its own 8-inch square pan and chill until firm.

Mix pineapple juice and sugar together, then heat until the sugar is dissolved. Remove from heat. Dissolve lemon gelatin in the hot juice then add 1/2 cup of cold water. Chill until slightly thickened. Mix graham cracker crumbs with the melted butter then press into the bottom of a 9-inch spring form pan. Cut the firm gelatins into 1/2-inch cubes. Whip cream until stiff peaks form and blend with the lemon gelatin mixture. Fold in gelatin cubes. Pour into the crumb lined pan. Chill at least 5 hours.

Run a knife or spatula between the sides of the dessert and pan and remove pan before serving. If desired, top with additional whipped cream just before serving. Serves 16.

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