1 pkg. lemon jello
1 pkg. red jello
1 pkg. lime jello

Dissolve each jello separately in 1 1/2 cups hot water and place in flat pans. Dissolve 2 envelopes Knox gelatin in 1/2 cup cold water and add 1 cup hot pineapple juice. Into 2 cups whipped cream add 1/2 cup sugar and 1 teaspoon vanilla.

Add Knox gelatin mixture to cream before it gets too solid. Cut colored jellos into small squares and fold into the whipped cream mixture. Pour all over crumb mixture (2 dozen graham crackers, crushed, 1/2 cup sugar, 1/2 cup melted butter) and cover with crumbs.