|Lemon gelatin||1 Tablespoon (1 Package)|
|Boiling water||2 Cup (32 tbs)|
|Cold water||2 Cup (32 tbs)|
|Lime gelatin||1 Tablespoon (1 Package)|
|Peppermint oil||1 Tablespoon|
|Pineapple||1⁄2 Cup (8 tbs), drained crushed and canned|
|Cake crumbs||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
1.Dissolve lemon gelatin in 1 cup boiling water, add 1 cup cold water and chill.
2.Do the same with lime gelatin, adding peppermint with cold water.
3.When lemon gelatin is slightly thickened, fold in pineapple.
4.Pour into shallow pan; chill until firm.
5.Fold cake crumbs into whipped cream and spread on lemon gelatin.
6.When lime gelatin is slightly thickened, place in bowl of cracked ice and whip until thick.
7.Pour on cream mixture.
8.Chill until firm, cut into squares.
9.Serve with cream