JELLO: Add 1 1/2 cups of hot water to each of three different colors of Jello. Pour each color into old fashioned ice cube tray (kind with no divisions) and refrigerate until Jello is set.

FILLING: Add 1 cup of hot pineapple juice to 1/4 cup cold water that has 1 package of plain gelatin dissolved in it.

Beat 1 pint of heavy cream with 1 teaspoon vanilla and 1/2 cup of sugar. Add pineapple juice to the cream and blend by hand until smooth. Don't over mix.

Fold in Jello which has been unmolded and cut into smallish squares a little at a time. Sprinkle the leftover graham crumbs over all and chill at least overnight.

To unmold the cake, dip the whole spring form pan into lukewarm water for just a few seconds; run a knife around the sides of the pan and unlatch and remove the pan.