1 (3 oz.) pkg. lime Jello
1 (3 oz.) pkg. orange Jello
1 (3 oz.) pkg. strawberry Jello
1 (3 oz.) pkg. blackberry Jello
Boiling water
2 (3 oz.) pkgs. lemon Jello
1 1/2 c. pineapple juice
1 pt. heavy cream, whipped
1 c. graham cracker crumbs
1/4 c. plus 2 tbsp. sugar
2 tbsp. butter

Prepare lime, orange, strawberry and blackberry Jello with 1 1/4 cups boiling water per package; let set in separate pans until set. I use 9 x 9 inch pans. Cut into squares when set. Dissolve lemon Jello in 1 cup boiling water; add pineapple juice; let thicken. Whip cream with 2 tablespoons sugar; add to lemon Jello. Fold Jello cubes into cream mixture. Combine crumbs, 1/4 cup sugar and butter; pat firmly into 13 x 9 inch pan, reserving 1/3 of the crumb mixture. Pour cream mixture over crumbs. Sprinkle with remaining crumbs.