Ingredients

• 1 , 3 ounce
• 1 , 3 ounce
• 1 , 3 ounce
• 3 cups boiling water , divided
• 3 cups cold water , divided
• 1 cup canned pineapple juice
• 1 , .25 ounce
• 2.5 cups graham cracker crumbs
• 0.5 cups butter , melted
• 0.5 cups brown sugar
• 2 cups chilled heavy cream
• 0.5 cups white sugar
• 1 teaspoon vanilla extract

Instructions

1. 1 Place lime, orange, and strawberry gelatin mixes into 3 separate 9x9-inch glass dishes.
2. 2 Pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin until dissolved.
3. 3 Pour 1 cup cold water into each flavor of gelatin, stir to combine, and refrigerate the 3 flavors of gelatin until set, at least 4 hours.
4. 4 Heat pineapple juice in a saucepan until hot but not simmering. Stir unflavored gelatin into pineapple juice until dissolved. Refrigerate pineapple juice mixture until cool and thickened, about 30 minutes. Stir occasionally.
5. 5 Mix graham cracker crumbs, melted butter, and brown sugar together in a bowl. Set 1 cup of crumb mixture aside for garnish. Press remaining 2 cups crumb mixture into the bottom of a 9x13-inch cake pan to make a crust.
6. 6 Pour cream into a large metal mixing bowl and beat with an electric mixer until the cream is fluffy and forms soft peaks, about 3 minutes. Slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract.
7. 7 Cut the different flavors of gelatin into cubes. Use a thin spatula to lift the cubes away from the bottom of the dish and loosen them.
8. 8 Very gently fold the thickened pineapple juice and gelatin cubes into the whipped cream mixture until thoroughly combined. Spoon into the graham cracker crust.
9. 9 Sprinkle the cake with reserved graham cracker crumb mixture.
10. 10 Refrigerate until set, at least 3 hours to overnight.

Nutrition per serving