Roll 26 graham crackers into fine crumbs, add 1/2 cup sugar and 1/2 cup butter. Put into two 9 inch pie pans and bake 10 minutes at 300 degrees.

Add 1 1/2 cups water to each package of red, orange and green Jello; put into pan about 1/2 inch thick, let set. Dissolve 1 envelope Knox gelatin in 1/2 cup cold water. Combine 1 cup pineapple juice with 6 tablespoons sugar and heat. Stir in gelatin, mix well, cool.

When mixture begins to set, fold in 1 cup whipped cream and cubed Jello. Stir until well blended. Pour into chilled crust and chill in refrigerator 6 hours before using. Sprinkle top with graham cracker crumbs