1 (3 oz.) pkg. of each Jello (yellow, green, and red)
1 1/2 c. hot water for each pkg.
1 env. plain gelatin
1 tsp. vanilla
1/4 c. cold water
1 c. hot pineapple juice
2 c. heavy cream, whipped
1/2 c. sugar

Crust: Mix 2 dozen crushed graham crackers, 1/2 cup soft butter, and 1/2 cup sugar. Dissolve each of your 3 packages of Jello (1 of each color) in 1 1/2 cups of hot water and chill separately until firm. Cut into cubes 1/2 inch wide. Soften the gelatin in cold water. Dissolve in hot pineapple juice; cool and fold into whipped cream into which the sugar and vanilla have been beaten. Blend the gelatin cubes into the cream mixture. Turn into spring form pan or angel cake pan lined with 2/3 of the graham cracker mixture. Top with remaining crumbs. Chill 6 to 12 hours.