1 pkg. each lime, grape, strawberry or any flavor Jello dessert
1 1/2 c. hot water for each pkg.
1 env. plain unflavored Knox gelatin
1/4 c. cold water
1 c. hot pineapple juice
2 c. heavy cream, whipped (1 pint)
1/2 c. sugar
1 tsp. vanilla

CRUST:

2 dozen crushed graham crackers
1/2 c. soft butter
1/4 c. sugar

Dissolve each of your 3 packages of Jello dessert (one in each color) in 1 1/2 cups hot water and chill in separate cake pans until firm, overnight. Ice cube pans or trays are perfect for this. Cut into cubes or strips about 1/2 inch wide.

Soften the plain gelatin in cold water, dissolve in hot pineapple juice and COOL. Fold into whipped cream which you've beaten sugar and vanilla. Blend the colored Jello cubes carefully into the pineapple whipped cream mixture. Turn into spring form pan lined with 2/3rds of the graham cracker mixture. Top with remaining crumbs, chill 6-12 hours or until firm. May be made in a long loaf pan if desired.