3 (3 oz.) boxes Jello; 1 green, 1 red, 1 orange
1 1/2 c. hot water for each flavor
20 graham crackers, rolled fine
1/2 stick butter softened
1 c. pineapple juice
3 tbsp. sugar
1 env. plain gelatin
1/4 c. cold water
1 pt. whipping cream

Dissolve Jello in hot water in separate shallow pans for cube cutting. Combine graham cracker crumbs and butter. Reserve 1/4 cup. Press balance on bottom of 9 x 13 x 2 inch pan. Cook sugar and pineapple juice until dissolved and remove from heat. Combine gelatin and COLD water, then thickened, add to whipped cream mixture.

Cut JELLO into cubes, add to the whipped cream mixture, carefully. Spread filling over crust. Sprinkle reserved crumbs over top. Chill overnight.