Jell-O (4 different kinds - cherry, lime, orange, lemon)
1 (12 oz.) container Cool Whip
1 (15 oz.) can crushed pineapple
1 env. Knox gelatin
1/2 c. sugar
1/4 lb. butter
30 graham crackers

Dissolve each package of Jell-O in 1 1/2 cups of boiling water; set until firm.

Mix Cool Whip with 1 package Knox gelatin (dissolved in 1/4 cup boiling water and cooled), 1/2 cup sugar and crushed pineapple.

Cut Jell-O in 1 inch squares and add to Cool Whip mixture. Crush graham crackers (or use 2 cup prepared cracker crumbs) and mix with 1/4 lb. softened butter and 1/4 cup sugar. Pack part of crumb mixture in bottom of 8x12 or 9x13 inch pan. Pour in Cool Whip-Jell-O mixture. Sprinkle remaining crumbs on top. Refrigerate 24 hours or longer.