CRUST:

22 sqs. crushed graham crackers
6 tbsp. melted butter
2 tbsp. sugar

Combine crushed graham crackers with sugar and butter and stir until well blended. Press firmly into a 9 inch square glass dish. Bake at 350 degrees for 8 minutes. Cool.

1 sm. pkg. yellow Jello
1 sm. pkg. orange Jello
1 tbsp. unflavored gelatin
1 c. sugar
1 sm. pkg. red Jello
1 sm. pkg. green Jello
1 pt. cream
1/4 c. sweet pineapple juice

Prepare Jello using only 1 1/2 cups hot water for each color of Jello. Pour into a pie pan and let set. When Jellos are completely set, dice into inch squares.

Dissolve 1 tablespoon unflavored gelatin and 1/4 cup water. Add 1/4 cup boiling water and 1/4 cup pineapple juice. Whip 1 pint cream and add 1 cup sugar. Fold in diced Jellos and spoon into cooled crust. Chill at least 6 hours. You can add crushed pineapple to this if you'd like.