1 pkg. cherry Jello
1 pkg. lemon or orange Jello
1 pkg. lime Jello
1 env. gelatin
1/4 c. cold water
1 c. pineapple juice
2 c. whipping cream
1/2 c. sugar
1 tsp. vanilla

CRUST:

2 dozen graham crackers
1/2 c. sugar
1/2 c. soft butter

Dissolve each package Jello in 1 1/2 cups hot water and chill in ice cube trays or cake pans. Dissolve gelatin and cold water in heated pineapple juice. Set aside.

Mix together whipping cream, sugar and vanilla until stiff. Cut Jello into 1/2 inch cubes. Cool pineapple and gelatin mixture and then mix with whipped cream. Add Jello cubes and fold in gently.

Mix crust together and line torte pan with 2/3 cracker mixture. Turn Jello mixture into pan. Top with remaining crumbs. Serves 10 to 12.