1 box yellow Jello
1 box red Jello
1 box green Jello
1 pkg. Knox gelatin
1 c. hot pineapple juice
1 pt. whipping cream
1/2 c. sugar
1 tsp. vanilla
Crushed pineapple
Nutmeats (opt.)

CRUST:

24 graham crackers
1/2 c. sugar
1/2 c. butter

Add 1 1/2 cups hot water to each box of Jello separately and let set until real firm. Dice.

In another bowl mix gelatin in 1/4 cup cold water. Add 1 cup hot pineapple juice. Cool until it starts to jell, then whip.

In another bowl whip 1 pint whipping cream, 1/2 cup sugar, 1 teaspoon vanilla, then mix with all of the above.

Crush 24 graham crackers, add 1/2 cup sugar and 1/2 cup butter. Line dish with 2/3 of this mixture. Put the Jello mixture on top of graham cracker crust. Top with rest of graham cracker mixture and small amount of crushed pineapple and nutmeats, if desired.