RECIPE FROM "SANDY'S
(Contributed by Sandy Ulmer)
1 (3 oz.) box orange Jell-O
1 (3 oz.) box lime Jell-O
1 (3 oz.) box cherry Jell-O
1 (3 oz.) box lemon Jell-O
1 cup pineapple juice
1/2 pint whipping cream
1/4 cup sugar
3 Graham cracker crusts
days before serving prepare the orange, lime, and cherry
Jell-O separately with 1/2 cup hot water and 1/4 cup cold water
for each box. Congeal overnight.
The next day heat, until melted, the box of lemon Jell-O, 1 cup
of pineapple juice and 1/4 cup sugar. Cool. Whip 1/2 pint
whipping cream; blend with lemon Jell-O mixture. Cut the orange,
green and red Jell-O into very small pieces; add to whipped
cream mixture. Pour into pie crusts. Refrigerate overnight.
Cut each pie into 8 equal pieces.