Mix well and press into a 9x13 inch glass baking dish. Set aside.
In a small bowl dissolve strawberry, grape, lime and orange gelatin each separately in 1 cup boiling water each. Cool, then add 1/2 cup cold water to each and pout into loaf pans 8x5x3 inch coated with nonstick spray. Let set until firm. In a saucepan bring pineapple juice to a boil and add sugar and lemon gelatin. Refrigerate until partially set. Then whip the topping and mix gently with lemon gelatin. Cut all the other gelatins into 1 1/2 inch cubes and mix in gently. Pour over graham cracker crust. Refrigerate until set. This is pretty served in squares and is very colorful.
By Robin from Washington, IA
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