Ingredients
1 package (3 ounces) raspberry gelatin3 cups boiling water, divided2 cups cold water, divided1 package (3 ounces) lime gelatin1 package (3 ounces) black cherry gelatin1 cup pineapple juice1/4 cup sugar1 package (3 ounces) strawberry gelatin1-1/2 cups heavy whipping cream2 graham cracker crust (9 inches)
Preparation
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.
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.
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.
