Use 5 packages Jello - grape, lime, lemon, orange and any red flavor. Dissolve each in 1 1/2 cups water and set in cake pan to jel. When jelled, cut into 1/2-inch cubes and put in large bowl and mix with spatula so colors intermingle.

Use large angel food pan. Make a graham cracker crust using 16 double graham crackers, 1/4 cup sugar and 1/4 cup melted butter. Put half of the crumbs on bottom of pan and save half for the top.

Dissolve one envelope of plain gelatin in 1/4 cup cold water. Heat 1 cup of pineapple juice; add gelatin and let cool. Beat 2 cups of whipping cream (2 small cartons) with 1/2 cup of granulated sugar and 1 teaspoon vanilla and cooled pineapple mixture and then fold in cubed Jello.

Put mixture in pan and top with remaining crumbs. Chill 8-12 hours. While the recipe calls for a springform pan, another angel food pan may be used if it is very lightly oiled so mold can be removed.