"Cut Glass Salad"Ingredients:
1 (3 ounce) box lime gelatin
1 (3 ounce) box blue gelatin
1 (3 ounce) box orange gelatin
1 (3 ounce) box cherry gelatin
2 (3 ounce) boxes lemon gelatin
1 1/2 single packages graham crackers
1/2 cup (1 stick) margarine
1 cup granulated sugar
1 (20 ounce) can crushed pineapple
1 large cool whip
2 cups Whipped Cream (sweetened 1/4 of the sugar)
Make each box of lime, blue, orange, cherry and 1 box of lemon gelatin according to package directions using 1 1/2 cups boiling water. Pour each flavor into a greased 8-inch square pan and chill in refrigerator until set. Cut into 1/2-inch cubes.
Crush graham crackers and mix with margarine and 1/4 cup sugar. Save 1/2 cup of the graham cracker mixture and set aside. Press remaining graham cracker crumbs into bottom of a cold-cut keeper or 9 x 13-inch baking dish.
Drain juice from crushed pineapple and add water to juice to make 1 cup. Dissolve the other box of lemon gelatin in 1 cup of warm water and add pineapple juice. Chill until almost set, will be chunky when stirred. Stir in pineapple.
Fold together cool whip, whipped cream, lemon pineapple mixture. Next lightly fold in gelatin cubes. Stir easy as to not break up the gelatin cubes. Pour into prepared pan and sprinkle reserved 1/2 cup crumbs on top. Chill in refrigerator until set, at least 2 hours.
Makes 10 to 12 servings.