3 lg. pkg. Jello (3 flavors)
2 c. boiling water (for each pkg.)
1 c. cold water (for each pkg.)
1 pkg. Knox gelatin
1/4 c. cold water
1 c. hot pineapple or peach juice
2 c. whipping cream
1/2 c. powdered sugar
1 tsp. vanilla

CRUST:

24 graham crackers, crushed
1/2 c. soft butter
1/2 c. sugar

Prepare separately each package of Jello and refrigerate to set. Mix to dissolve Knox gelatin and cold water. Pour into hot juice. Set aside to cool.

Whip cream; add powdered sugar and vanilla. When juice is cold, fold into whipped cream mixture. Cut Jello into cubes and blend gently into cream mixture. Pour into graham cracker lined 9x13 inch pan. Reserve some to sprinkle on top. Chill 6-12 hours.