1 pkg. lime or lemon Jello
1 pkg. orange Jello
1 pkg. strawberry Jello
1 env. plain gelatin
3/4 c. hot pineapple juice
1 pt. cream
1/2 c. sugar
1 pkg. graham crackers, crushed into fine crumbs
1/4 c. softened butter

Dissolve each package Jello in 1 1/2 cups boiling water. Pour into separate pans. Chill until firm. Cut into 1/2" cubes. Soak plain gelatin in 1/2 cup cold water. Dissolve in hot pineapple juice and chill. Whip cream until fluffy. Add 1/4 cup sugar and whip until stiff. Turn gelatin mixture into whipped cream. Fold in Jello cubes. Blend crumbs, butter and remaining sugar. Press into large flat pan. Pour Jello mixture over crust. Refrigerate overnight.