Instructions: Combine graham cracker crumbs and melted butter and press into bottom of 9" springform pan. Set aside.

Prepare orange, cherry and lime gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor gelatin into 8" square pan and chill until firm. When firm, cut each gelatin into 1/2" cubes.

Mix pineapple juice and sugar and heat until sugar dissolves.

Remove from heat. Dissolve lemon gelatin in hot juice, then add remaining 1/2 cup water. Chill until slightly thickened. Whip cream until stiff and blend with lemon-pineapple gelatin. Fold in orange, cherry and lime gelatin cubes. Pour into crumb-lined pan. Chill at least 5 hours.

Run knife or spatula between sides of dessert and remove sides of pan before serving.

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