3 pkgs. Jello (orange, grape, lime)

Dissolve 1 package each in 1 1/2 cups hot water. Chill in shallow dishes until firm and cut in cubes. I let it set overnight.

Crush 2 dozen graham crackers with 1/2 cup sugar and 1/2 cup melted butter. Combine 3 ingredients together.

Line 2/3 of angel cake pan with about 3/4 of the cracker mixture, patting down firmly. Set aside remaining crumbs. 1/4 c. cold water 1 c. hot pineapple juice 2 c. heavy cream, whipped 1/2 c. sugar 1 tsp. vanilla

Soften gelatin in 1/4 cup cold water, add hot pineapple juice and let it cool just a little. Fold into whipped cream which has been beaten with sugar and vanilla. Blend in Jello. Turn mixture into cake pan and sprinkle remaining crumbs on top. I let it set overnight.