1 pkg (3oz) raspberry gelatin
3 C. boiling water, divided
2 C. cold water, divided
1 pkg. (3oz) lime gelatin
1 pkg. (3oz) black cherry gelatin
1 C. pineapple
1/4 C. sugar
1 pkg (3oz) strawberry gelatin
1-1/2 C. heavy whipping cream
2 graham cracker crusts
In a small bowl, dissolve raspberry gelatin in 1 C. boiling water; stir in 1/2 C. cold water. Pour into a 9x5x3 loaf pan coated with nonstick cooking spray. Repeat with lime and black cherry gelatin, using two more loaf pans. Refrigerate until firm, about 2 hours. Cut each into 1/2-inch cubes.
In a saucepan, combine the pineapple juice and sugar. Bring to a boil. Add strawberry gelatin and stir until dissolved. Add remaining cold water. Transfer to large bowl. Refrigerate until thickened but not firm, about 1-1/4 hours.
In chilled mixing bowl, beat cram until soft peaks form. Fold whipped cream into strawberry gelatin mixture. Gently stir in cubed gelatin. Spoon mixture into crust. Refrigerate until firm, about 2 hours.