4 pkg. (3 1/2 oz.) Jello different colors your choice
30 graham crackers crushed
1 stick butter, melted
1/2 c. sugar
2 1/2 c. pineapple juice
3 env. Knox gelatin
3/4 c. cold water
1/2 c. sugar
1 pt. whipped cream
1 tsp. vanilla

Dissolve each box Jello in 1 1/2 cups boiling water. Pour into 4 pie plates, chill until set, then cut each into small squares, toss all gently together. Refrigerate. Crush graham crackers into crumbs, add sugar and melted butter. Press into 13 x 9 pan. Heat pineapple juice, add 1/2 cup sugar. Stir. Soften gelatin in 3/4 cup cold water. Add to juice, stir well. Cool until partially set. Whip cream, add vanilla. Blend juice mixture into whipped cream, mix well. Add Jello cubes, fold gently together. Pour into prepared pan. Garnish with a few plain crumbs on top. Refrigerate several hours, or overnight. Serves 15 to 18.