Prism Cake - cooking recipe

Ingredients

1 box cherry jello
1 box orange jello
1 box lime jello
1 c. pineapple juice
1/2 c. sugar
1 box lemon jello
2 boxes cream, whipped until stiff

Preparation

Mix each box of jello (cherry, orange and lime) with 1 1/2 cups hot water; let set until firm.
Heat pineapple juice and sugar until dissolved.
Add lemon jello; cool until syrupy.
Add lemon mixture to whipped cream; fold in cubed jello (the 3 boxes which have been cubed).
Make a graham cracker crust.
Press into bottom of spring-form pan.
Pour mixture into pan.
Top with some of the graham cracker crust.
Let chill 24 hours.