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I had a request for this recipe so thought I would share it with the rest of you too.
Stained Glass Pie
Yield: 12- Servings
1 pk Cherry Gelatin
3 C. Boiling Water,Divided
2 C. Cold Water,Divided
1 pk Lime Gelatin
1 pk Orange Gelatin
1 C. Pineapple Juice
1 pk Lemon Gelatin
1/4 C. Sugar
1 ct Frozen Whipped Topping-Thawed
2 Graham Cracker Crumb Pie-Shells

[Note: I prefer the shortbread ready made piecrusts. ]
In a small bowl, dissolve cherry gelatin in 1 cup boiling water;
stir in1/2 cup cold water. Pour into a 9-in. x 5-in. x 3-in. loaf pan coated
with nonstick cooking spray. Repeat with lime and orange gelatin usingtwo more loaf pans. Refrigerate until firm, about 1-1/2 hours.
In a small saucepan, bring pineapple juice to a boil. Stir in lemon gelatin and sugar until dissolved. Stir in remaining cold water.Refrigerate until syrupy, about 45 minutes.
Cut cherry, lime and orange gelatin into 1/2 inch cubes. Pour lemon gelatin mixture into a large bowl, fold in whipped topping. Gently fold in gelatin cubes. Divide evenly in 2 prepared graham cracker crumb piecrusts. Refrigerate until set.