1 pkg. each lemon, lime, and cherry Jello
1 1/2 c. hot water for each pkg.
2 doz. graham crackers
1/2 c. sugar
1/2 c. melted butter

Dissolve each of the 3 packages of Jello in hot water separately. Chill in separate cake pans until firm. Cut into 1/2 inch cubes just before using. Crush graham crackers (1 cup of crumbs) and mix with sugar and melted butter. Set aside.

FILLING:

1 env. plain gelatin
1/4 c. cold water
1 c. hot pineapple juice
2 c. all-purpose cream
1/2 c. sugar
1 tsp. vanilla

Soften plain gelatin in cold water. Dissolve in hot pineapple juice. Cool. Whip sugar, vanilla, and all-purpose cream. Fold pineapple mixture into the whipped cream mixture. Blend Jello cubes carefully into pineapple-cream mixture. Line pan with 2/3 of the graham cracker crumbs. Fill and top with rest of crumbs. Chill and serve.