1 jar applesauce 2 small boxes of gelatin - different colors, cherry and lime 16 whole graham crackers 1 package of frozen cream topping, defrosted
Divide applesauce in 2 bowls. Add a box of gelatin to each bowl. Mix the gelatin with the applesauce. On a plate lay two graham crackers next to each other. Spread one mixture on the crackers. Add another layer of cracker on top going the other direction. Spread the other mixture. Keep rotating until all gelatin and crackers are used. Frost the cake with the topping. Put in the refrigerator for at least 3 hours. Best results are overnight. Slice and serve.
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