3 boxes different color gelatin
24 graham crackers
1/2 c. butter
1 c. pineapple juice
1 envelope Knox gelatin
1 pt. heavy cream
1/2 c. sugar

Dissolve separately, each box of gelatin with 1/2 cup boiling water and pour into ice cube trays. Freeze overnight. The next day, remove from freezer and cut each cube into 1/2 in cubes.

Crush 24 graham crackers. Butter bottom and sides of (9-inch) baking dish. Line dish with crumbs, reserving one third of the crumbs for topping.

Warm pineapple juice and dissolve one envelope of Knox gelatin into it. Add 1/4 cup water and let stand.

Whip heavy cream with sugar until thick. Fold cream into pineapple and gelatin mixture. Add gelatin pieces. Mix together. Pour into pan over crumbs. Sprinkle top with remainings crumbs. Let stand for 2 or 3 hours.