3 sm. pkgs. Jello - strawberry, lemon and lime

Dissolve each package of Jello separate in 1 1/2 cups of boiling water. Place in small shallow pans like ice cube pans. When Jello is set, cut into small cubes.

Heat 1 cup of pineapple juice. Add one envelope of plain unflavored gelatin which has been dissolved in 1/4 cup of cold water. Add 2 tbsp. sugar to this mixture and set aside to cool.

PREPARE CRUST:

2 doz. crushed graham crackers
1/2 c. soft butter
1/2 c. sugar

Line spring pan with 2/3 of crumbs.

Whip 2 cups of heavy cream (1 pint) adding 1/2 cup of sugar and 1 tsp. vanilla. Fold pineapple juice mixture into whipping cream. Blend colored Jello carefully into pineapple-cream mixture. Pour into spring pan and top with remaining crumbs. Let set overnight in refrigerator.