3 pkg. (4 serving size) cherry, lime & lemon gelatin
Boiling water
1 env. unflavored gelatin
1/4 c. cold water
1 c. pineapple juice
2 tbsp. sugar
1 pt. whipping cream
2 c. miniature marshmallows

CRUST:

9 x 13 inch pan
18 graham crackers, crushed
1/2 c. sugar
1/2 c. butter, melted

Pat crust into bottom of pan.

Place each package of gelatin into a separate bowl. Add 1 1/2 cups boiling water to each bowl. Stir until gelatin is dissolved. Pour into ice cube trays and let set overnight.

Next day, dissolve unflavored gelatin in 1/4 cup cold water. Set aside. Heat pineapple juice and sugar in pan until hot. Stir in gelatin. Chill until thickened.

Cut chilled lime, lemon and cherry gelatins into 1 inch cubes. Beat whipping cream until thick. Fold in pineapple mixture and gelatin cubes. Spoon in chilled crust. Refrigerate several hours.