Instructions
1. Prepare the orange, cherry, and lime gelatins seperately, dissolving each in 1 cup boiling water, then adding 1/2 cup cold water. Pour each flavor into seperate 8 inch square pan. Chill until firm, at least three hours or overnight.

2. Cut each flavor into 1/2 inch cubes.

3. Mix graham cracker crumbs with butter. Set aside 1/4 cup of this mixture for garnish. Press remaining crumb mixture evenly over bottom and up sides to within 1 inch from top of 9 in springform pan. Chill.

4. Dissolve lemon gelatin and sugar in 1 cup boiling water. Add pineapple juice. Chill until slightly thickened. Blend in whipped topping. Fold in gelatin cubes. Spoon into crumb lined pan. Chill overnight.

5. Just before serving, run spatula around sides of pan then gently remove sides. Garnish with reserved crumbs or with additional whipped topping and tinted flaked coconut.





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Yields: 12 Servings
     From BEST RECIPES FROM THE BACK OF BOTTLES, CANS,

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