1 sm. box cherry Jello
1 sm. box orange Jello
1 sm. box lime Jello
4 1/2 c. hot water
1 c. pineapple juice
3 tbsp. sugar
1 pt. heavy whipping cream
1 tbsp. gelatin
1/4 c. water
Graham cracker crust and top

Dissolve each Jello into 1 1/2 cups boiling water. Place in refrigerator until set. Mix juice and sugar and bring to boil and let cool. whip cream until stiff, then add cool pineapple juice and sugar. Mix 1 tablespoon gelatin and 1/4 cup water together; add to whipped cream. Cut your 3 Jellos into squares (little ones). Mix with cream and put into 9x13 pan (crust bottom) and top.