1 pkg. red Jello
1 pkg. green Jello
1 pkg. orange Jello
1 pkg. lemon Jello
1 tbsp. gelatin
1/4 c. cold water
1 pt. whipping cream
1 c. pineapple juice
1/2 c. sugar

FOR CRUST:

24-28 graham crackers
3 tbsp. sugar
1/4 c. melted butter

Dissolve each package of Jello separately in 1 1/2 cups of boiling water. Place each mixture in separate ice cube trays - when firm cut into smaller cubes but leave in trays.

Dissolve gelatin in cold water (1/4 cup), bring to a boil and add pineapple juice and sugar and cool.

Crush crackers and mix with butter and sugar; pat into bottom of spring tube pan - retaining a small amount for top of torte. Bake crust at 350 degrees for 15 minutes, then cool.

Whip cream until firm and fold in cooled gelatin mixture, then fold in cubed Jello. Pour mixture into pan and top with retained cracker crumbs. Place in refrigerator 3-6 hours or overnight. Remove from pan carefully and serve.