Confetti Cream Cake

Prepare confetti by dissolving each package of orange, lime and strawberry jello in 1 3/4 cups boiling water.

Pour each jello mixture into a shallow pan and chill until set; cut into small cubes.

Prepare crumb crust and line a spring-form pan.

Dissolve lemon jello and sugar in 1 cup boiling water; cool to room temperature.

Whip the cream with dash of salt, 1/2 teaspoon vanilla and 2 tablespoons sugar until stiff and refrigerate.

In a large bowl, beat cream cheese until smooth.

Gradually beat in cooled lemon jello; fold in whipped cream and blend well.