1 pkg. each of cherry and lemon lime Jello (or choice)
1 1/2 c. hot water to each package
1 env. plain, unflavored gelatin
1/4 c. cold water
1 c. hot pineapple juice
2 c. heavy cream, whipped
1/2 c. sugar
1 tsp. vanilla

CRUST MIX:

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

Prepare each package of Jello as directed one each color, chill in separate pans until firm (cake pans or ice cube trays) cut into strips or cubes, 1/2 inch wide or 1 inch wide. Soften plain gelatin in cold water, dissolve in hot pineapple juice, cool and fold into whipped cream which has been beaten with sugar and vanilla. Fold in Jello cubes turn into springform pan, angel food pan or 9 x 13 pan, which has been lined with 2/3 of graham crumbs mixture. Top with remaining crumbs, chill 6 to 12 hours or until firm, slice and serve.