CRUST:

25 to 30 graham crackers, crushed
1/2 c. sugar
3/4 c. butter

Put in 11 x 15 inch pan. 1 1/2 c. water 1 c. pineapple juice 1 envelope plain gelatin 1/2 c. cold water 1 pt. whipping cream

Dissolve Jello (1 orange, 1 red and 1 green) each separately in 1 1/2 cups water each. Pour in shallow pans. When firm cut into squares. Bring pineapple juice to a boil. Soften gelatin in the 1/2 cup cold water. Add gelatin to juice and cool. Whip 1 pint whipping cream until stiff. Add pineapple juice mixture to cream. Stir in by hand. Add Jello squares to mixture. Pour into crust. Chill thoroughly.