Prism Salad

1 small box lime gelatin
1 small box orange gelatin
1 small box cherry gelatin
1 large box lemon gelatin
1 can crushed pineapple with juice
1/2 cup granulated sugar
1 1/2 cups water
2 cups whipping cream
1/4 cup (1/2 stick) margarine, melted
1 cup graham cracker crumbs

Dissolve each package gelatin in 1 1/2 cups boiling water and pour into 3 separate small pans - cherry in one, lime in one and orange in one. Refrigerate and let congeal.

Dissolve lemon gelatin in crushed pineapple juice, sugar and water until it comes to a boil. Let cool until syrupy.

Whip cream and add lemon gelatin. Whip well, then cut each pan of gelatin into 1/2-inch cubes and fold into whipped cream mixture.

Melt margarine with graham cracker crumbs and pat in bottom of Bundt cake pan or tube pan. Pour gelatin mixture in. Let set overnight.

Unmold on cake stand and serve in slices.