Recipe: Crown Jewel Cake or Broken Glass Cake

Tonya -- here are a couple additional ideas. They do not exactly match your description, but thought I would post the recipes anyway.

BROKEN GLASS CAKE

1 package (3 oz.) each Jell-O Orange, Cherry, and Lime Gelatins
4 cups boiling water
1 1/2 cups cold water
1 package (3 oz.) Jell-O Lemon Gelatin
1/4 cup sugar
1/2 cup pineapple juice
1 1/2 cups graham cracker crumbs*
1/3 cup melted butter or margarine*
2 envelopes Dream Whip Whipped Topping Mix or 2 cups whipping cream
*Or use 16 to 18 ladyfingers, split, to line pan instead of crumb-butter mixture.

Prepare the three flavors of gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavour into an 8-inch square pan. Chill until firm, or overnight.

Then combine the lemon gelatin, sugar, and remaining 1 cup boiling water; stir until gelatin and sugar are dissolved. Stir in pineapple juice. Chill until slightly thickened. Meanwhile, mix the crumbs and melted buter; press into bottom of 9-inch spring-form pan.

Cut the firm gelatins into 1/2-inch cubes. Then prepare whipped 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 overnight. Run knife or spatula between sides of dessert and pan, and remove sides of pan before servig.
Makes 16 servings.
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Crown Jewel Cake

1 small package (3 oz.) each Orange, Cherry, and Lime Gelatins
3 cups boiling water 2 cups cold water
1 cup pineapple juice
1/4 cup sugar
1 package (3 oz.) Lemon Gelatin
1.5 cups graham cracker crumbs
1/3 cup melted butter or margarine
2 envelopes Dream Whip Dessert Topping Mix or 2 cups whipping cream

Prepare the three flavors of gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into an 8-inch square pan. Chill until firm, or overnight.

Then mix 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 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 overnight. 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.

Makes 16 servings.