1 2/3 c. graham cracker crumbs
1/2 c. sugar
1/2 c. melted butter

Line the above in 9 or 10 inch spring pan.

Day before make Jello - red, green and yellow - 1 1/2 cups boiling water for each one. Place each one in a separate long glass dish and refrigerate. Once jelled you will cut each one in small cubes before putting together.

Dissolve in 1/4 cup cold water.

Heat up, do not boil. Add Knox gelatin to heated pineapple juice and cool thoroughly.

Whip 1 pint heavy cream and add 1/2 cup sugar gradually to heavy cream. Also 1 teaspoon vanilla and 2 teaspoons cream of tartar. Whip until stiff. Blend cool pineapple mixture to whipped cream. Fold in Jello.