Ingredients
1-1/2 cups reduced-fat graham cracker crumbs (about 8 whole crackers)7 tablespoons sugar, divided5 tablespoons reduced-fat butter, melted1 cup unsweetened pineapple juice1 envelope unflavored gelatin1 package (.3 ounce) sugar-free orange gelatin4-1/2 cups boiling water, divided1 package (.3 ounce) sugar-free lime gelatin1 package (.3 ounce) sugar-free strawberry gelatin1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Preparation
In a large bowl, combine the cracker crumbs, 5 tablespoons sugar and butter; press into an ungreased 13x9-in. dish. Chill.
In a small saucepan, combine pineapple juice and remaining sugar. Sprinkle unflavored gelatin over juice mixture; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a large bowl; cool.
Dissolve orange gelatin in 1-1/2 cups boiling water; pour into an 8x4-in. loaf pan coated with cooking spray. Refrigerate until firm. Repeat with lime and strawberry gelatins and remaining boiling water, using additional loaf pans.
Gently fold whipped topping into pineapple juice mixture; cover and refrigerate. Cut flavored gelatins into 1-in. cubes; gently fold into whipped topping mixture. Spoon over crust. Refrigerate for several hours or overnight.
