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1 (6-ounce) box cherry gelatin

1 (6-ounce) box lime gelatin

1 (6-ounce) box orange gelatin

1 (6-ounce) box lemon gelatin

1 (20-ounce) can crushed pineapple, undrained

2 cups heavy cream

1. Dissolve cherry gelatin in 1 cup of boiling water. Stir in 1/2 cup of cold water and pour into an 8-inch square pan. Refrigerate until firm. Repeat this same process with the lime and orange flavors only.
2. In a small sauce pan, mix together the lemon gelatin with the undrained pineapple. Bring mixture to a boil, stirring, and cook 5 minutes. Set aside and allow to cool to room temperature until thickened.
3. When cherry, lime, and orange gelatin are firm, cut into 1-inch cubes.
4. Whip cream into stiff peaks, and fold it into the cooled lemon-pineapple mixture. Fold gelatin cubes into the whipped cream mixture. Pour the gelatin-cream mixture into a 9-inch tube pan. Chill for several hours before unmolding.

Makes 8 to 10 servings.