Stained Glass Salad

1. 1

   Make up each color of Jell-O with 1 1/2 cups boiling water in separate pans.

2. 2

   Allow to jell in thin layer.

3. 3

   Mix sugar, crushed graham crackers and butter.

4. 4

   Line a 9 x 13-inch pan with mixture. Reserve 1/3 for topping.

5. 5

   Dissolve plain gelatin in cold water. Add hot pineapple juice.

6. 6

   Let stand until syrupy.

7. 7

   Fold Cool Whip into pineapple mixture.

8. 8

   Cut Jell-O into squares and fold into pineapple-cream mixture.

9. 9

   Pour into pan lined with graham cracker mixture.

10. 10

    Refrigerate for 6 to 12 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.