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Prepare the three flavors of gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into a 8-inch square pan. Chill until firm or overnight. Then mix the pineapple juice and sugar. Heat until sugar is dissolved. Remove from heat. Dissolve lemon gelatin in the hot juice; then add 1/2 cup cold water. Chill until slightly thickened. Meanwhile, mix crumbs and butter; press into bottom of 9 inch spring form pan. ( If desired, press part of crumbs on the sides of pan). Cut the firm gelatins into 1/2 inch cubes. Then prepare dessert topping mix as directed on package or whip the cream; blend with lemon gelatin. Fold in gelatin cubes. Pour into pan. Chill at least 5 hours, or over night. Run knife or spatula between sides of dessert and pan, and remove sides of pan before serving. If desired, spread additional prepared dessert topping or whipped cream on top and sides. Note: Other flavors may be substituted as you like. Base Recipe came from the Joys of Jell-0 cookbook. page 12 General Foods Corp. 250 North St White Plains, NY. 2nd edition 1st ptg. Posted to recipelu-digest Volume 01 Number 344 by The Taillons
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