Line the bottom of a springform pan with parchment paper.

Stir together the graham cracker crumbs, melted butter and sugar until well combined.

Then press this mixture into the bottom of the pan and up the sides approximately 1 1/2 inches all around the pan.

Place the pan in the freezer to allow the crust to set.

Mix the lime jello mix with 1 cup of boiling water until the mix is dissolved. Then stir in 1 cup of cold water.  Refrigerate for 30-45 minutes to allow the jello to thicken slightly.

Remove from the refrigerator and stir in 1 container of cool whip until combined and add green food coloring to the mixture until it’s the color of green that you prefer.

Pour the mixture over the crust in the springform pan.  Place in the refrigerator while you prepare the other layers.

Mix the lemon jello mix with 1 cup of boiling water until the mix is dissolved. Then stir in 1 cup of cold water.  Refrigerate for 30-45 minutes to allow the jello to thicken slightly.

Remove from the refrigerator and stir in 1 container of cool whip until combined.  Do not add any food coloring to this layer.

Pour this mixture on top of the green layer in the springform pan and place back in the refrigerator while you prepare the final layer.

Mix the cherry jello mix with 1 cup of boiling water until the mix is dissolved. Then stir in 1 cup of cold water.  Refrigerate for 30-45 minutes to allow the jello to thicken slightly.

Remove from the refrigerator and stir in 1 container of cool whip until combined and add red food coloring to the mixture until it’s the color of red that you prefer.

Pour this mixture on top of the white (lemon) layer in the springform pan and place back in the refrigerator to chill for at least 4 hours or overnight before serving.

When serving, gently loosen the springform pan by running a knife around the edges of the pan.  Remove the outside layer of the pan.

Top the pie with whipped cream and sprinkles.  Then it’s ready to slice, serve and enjoy!