1 pkg. raspberry, orange or lime gelatin
1 1/2 c. hot water for each pkg.
1 env. unflavored gelatin
1 c. hot unsweetened pineapple juice
2 c. heavy cream
1/2 c. sugar
1 tsp. vanilla

CRUST:

2 dozen crushed graham crackers
1/2 c. melted butter
1/2 c. sugar

Mix the crust ingredients together. Line a springform pan with 2/3" of graham cracker mixture.

Dissolve each package gelatin in 1 1/2 cups water, then chill in separate cake pans or ice cube trays until firm. Then cut into 1/2" cubes. Soften plain gelatin in the 1/4 cup water and dissolve in hot pineapple juice. Cool and fold into whipped cream, into which you have beaten 1/2 cup sugar and the vanilla. Blend the colored gelatin cubes carefully into the pineapple-whipped cream mixture. Turn into cracker lined springform pan. Top with remaining crumbs. Chill 6 to 12 hours or until firm. Slice and serve.