1 (3 oz. pkg.) each of raspberry, lime and lemon Jello
1 c. pineapple juice
1/2 c. sugar
1 pkg. gelatin dissolved in 1/4 c. cold water
1 pt. whipped cream

CRUST:

24 graham crackers
1/2 c. sugar
1/4 c. butter

Make Jello ahead so it is well set when you are ready to make salad. Dissolve Jello, each one in 1 1/2 cups hot water and put in refrigerator to set. When ready to make salad, boil juice and add sugar. Add gelatin mixture and set aside to cool.

Fix the crust and line a 9x13 inch pan with 1/2 of the crust mixture. Whip cream stiff and fold in juice mixture. Dice Jello and add to mixture. Pour into pan and top with other 1/2 of crust mixture. Chill for at least 6 hours.