1 sm. pkg. cherry gelatin
1 sm. pkg. lime gelatin
1 sm. pkg. orange gelatin
1 env. unflavored gelatin
1 c. pineapple juice
1 lg. Cool Whip
24 graham crackers
1/4 c. melted butter
1/2 c. sugar

Dissolve each package of gelatin in 1 1/2 cups boiling water and pour into separate ice cube trays or bread pans. Set in refrigerator to jell.

Dissolve unflavored gelatin in 1/4 cup cold water. Heat pineapple juice to hot, not boiling. Pour into unflavored gelatin and stir, making sure gelatin is dissolved. Set aside to cool.

Crush graham crackers and combine with butter and sugar. Press half of mixture on bottom of 9x13 inch pan. If fruit gelatin is set, cut into 1-inch cubes. Mix Cool Whip with cooled unflavored gelatin mixture. Fold in cubed gelatin and pour over graham base. Sprinkle remaining graham mixture over top. Chill at least 6 hours or overnight. A pretty dessert.