Crown Jewel Gelatin Pie

• 1 package (3 ounces) raspberry gelatin
• 3 cups boiling water, divided
• 2 cups cold water, divided
• 1 package (3 ounces) lime gelatin
• 1 package (3 ounces) black cherry gelatin
• 1 cup pineapple juice
• 1/4 cup sugar
• 1 package (3 ounces) strawberry gelatin
• 1-1/2 cups heavy whipping cream
• 2 graham cracker crust (9 inches)

1. In a small bowl, dissolve raspberry gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into a 9x5-in. loaf pan coated with cooking spray. Repeat with lime and black cherry gelatin, using two more loaf pans. Refrigerate until firm, about 2 hours. Cut each into 1/2-in. cubes.
2. In a saucepan, combine the pineapple juice and sugar. Bring to a boil. Add strawberry gelatin and stir until dissolved. Add remaining cold water. Transfer to large bowl. Refrigerate until thickened but not firm, about 1-1/4 hours.
3. In a large bowl, beat cream until soft peaks form. Fold whipped cream into strawberry gelatin mixture. Gently stir in cubed gelatin. Spoon mixture into crust. Refrigerate until firm, about 2 hours.

raspberry gelatin, boiling water, cold water, lime gelatin, black cherry gelatin, pineapple juice, sugar, strawberry gelatin, heavy whipping cream, graham cracker crust

Taken from www.tasteofhome.com/recipes/crown-jewel-gelatin-pie/ (may not work)