16 graham crackers
1/4 c. sugar
1/4 c. butter
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. strawberry Jello
1 (3 oz.) pkg. lime Jello
1 env. plain gelatin
1/4 c. cold water
1 c. hot pineapple juice
1 pt. whipping cream

Crush crumbs, mix with sugar and melted butter. Spread approximately 2/3 mixture in bottom of 9 x 13 inch pan. Dissolve each of Jellos in 1 1/2 cups boiling water and pour into 8 or 9 inch pans. Chill until firm and cut in cubes. Dissolve plain gelatin in cold water, add hot juice, stir and cool until syrupy. Whip cream, mix with pineapple mixture and fold in Jello cubes. Pour into pan and top with remaining crumbs. Chill.