Prism Cake

• 1 package (3 ounces) orange gelatin
• 3 cups boiling water, divided
• 2 cups cold water, divided
• 1 package (3 ounces) cherry gelatin
• 1 package (3 ounces) lime gelatin
• 1 cup unsweetened pineapple juice
• 1/2 cup sugar, divided
• 1 envelope unflavored gelatin
• 1 package (3 ounces) lemon gelatin
• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 2 cups heavy whipping cream

1. In a small bowl, dissolve orange gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into an ice cube tray coated with cooking spray. Repeat with cherry and lime gelatins, using two more ice cube trays. Refrigerate until firm, about 1-1/2 hours.
2. In a small saucepan, combine pineapple juice and 1/4 cup sugar. Sprinkle with unflavored gelatin; let stand for 1 minute. Cook and stir just until mixture comes to a boil. Remove from the heat; stir in lemon gelatin until dissolved. Stir in remaining cold water. Transfer to a large bowl; refrigerate for 30-40 minutes or until syrupy.
3. Combine cracker crumbs with remaining sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a
4. . Bake at 350u0b0 for 8-10 minutes or until set. Cool on a wire rack.
5. Remove gelatin cubes from ice cube trays. In a large bowl, beat cream until stiff peaks form. Gently fold into lemon gelatin mixture. Fold in gelatin cubes. Spoon over crust. Refrigerate for 8 hours or overnight.

orange gelatin, boiling water, cold water, cherry gelatin, lime gelatin, pineapple juice, sugar, unflavored gelatin, lemon gelatin, graham cracker crumbs, butter, heavy whipping cream

Taken from www.tasteofhome.com/recipes/prism-cake/ (may not work)