Rainbow Delight - cooking recipe

Ingredients

1 pkg. cherry jello
1 pkg. black raspberry jello
1 pkg. lemon jello
1/4 c. sugar
6 Tbsp. melted butter
2 c. Cool Whip
1 pkg. orange jello
1 pkg. lime jello
1 c. pineapple juice
1 1/2 c. vanilla wafer crumbs

Preparation

Prepare all jello separately (except lemon), using 1 cup hot water and 1/2 cup cold water.
Pour each flavor into an 8-inch pan.
Chill until firm.
Combine pineapple juice and sugar; heat until sugar is dissolved.
Remove from heat and stir in lemon jello.
Add 1/2 cup cold water.
Chill until syrupy or until consistency of unbeaten egg white.
Mix vanilla wafer crumbs and butter.
Press 1 cup of mixture into a 9 x 13-inch pan.
Reserve 1/2 cup crumbs for the top.
Pour lemon/pineapple mixture into Cool Whip.
Cut jello into 1/2-inch cubes.
Fold the cubes very gently into the Cool Whip mixture.
Carefully pour into pan; sprinkle remaining crumbs on top.
Chill overnight.