3 pkgs. Jello (3 oz. each), cherry, orange and lime
2 c. pineapple juice
1/2 c. sugar
20 graham crackers
2 tbsp. sugar
1/2 c. butter
1 pt. cream, whipped

Make Jello in three different pans using 1 1/2 cups water in each box instead of 2. Let Jello set. Cut Jello in cubes.

Heat to boil: 2 cups pineapple juice and 1/2 cup sugar. Set aside in refrigerator until syrupy consistency.

Whip 1 pint cream and fold into pineapple mixture.

Crush graham crackers and add 1/2 cup butter and 2 tablespoons sugar. Mix well and press 1/2 of graham cracker mixture in 9x13 inch pan.