Make 3 small Jellos (different colors) using 1 1/2 cups water. Line a 9 inch spring form pan with 2 boxes of ladyfingers, sides and bottom. Dissolve 1 envelope Knox unflavored gelatin in 1/4 cup cold water. Add to 3/4 cup hot pineapple juice, let cool.

1 pt. heavy cream
1/2 c. sugar
1 tsp. vanilla

When it is whip cream consistency, blend in juice mixture. Cut up Jellos into small pieces and fold into cream. Pour into pan. Cover with saran wrap. Refrigerate 24 hours.