1 pkg. orange jello
1 c. boiling water
1 1/2 c. crushed pineapple, drained
1 c. pineapple juice
1/2 pt. whipping cream, whipped
12-15 graham crackers

Dissolve jello in water and add pineapple juice. Beat until foamy; fold in pineapple and whipped cream.

Arrange in 9 x 13 pan 4 alternate layers of crackers and mixture. Crush additional crackers and sprinkle on top. Refrigerate 2-3 hours before serving.