1 package Orange Jello
1 package Cherry Jello
1 package Lime Jello
3 cups hot water
1 1/2 cups cold water
1 cup pineapple juice
1/4 cup sugar
1 package Lemon Jello
1/2 cup cold water
1 cup graham craker crumbs
1/4 cup melted butter (or margarine)
2 cups heavy cream

Prepare the first 3 packages of jellp separately usining 1 cup hot water and 1/2 cup cold water for each; chill until firm in 3 separate 8 x 8 x 2″ pans. Combine pineapple juice and sugar; heat until sugar is dissolved.

Remove from heat and dissolve lemon jello in hot mixture, add 1/2 cup cold water and cill unmtil syrupy.

Mix graham cracker crumbs with melted butter. Press graham cracker crumb mixtue over bottom of a 9″ spring-form pan.

Whip the 2 cups of cream and pour into the syrupy lemon jello mixtue. Using a knife dipped in hpt water, cut the orange, cherry, and lime Jello into 1/2″ bits. Fold the cubed Jello into the whipped cream mixture. Pour into spring-form pan, chill for 8 hours in refrigerator before servign. Makes 15 to 16 servings of Rainbow Prism Cake.