3 pkg. Jello (cherry, lime & strawberry, or whatever you like)
3 c. boiling water
1 1/2 c. cold water
1 c. pineapple juice
1/4 c. sugar
1 pkg. raspberry Jello
1/2 c. cold water
1 pt. whipped cream
Graham Cracker Crust

Prepare first 3 flavors of Jello, using 1 cup hot water and 1/2 cup cold water for each. Pour into separate pans (8 x 8 x 2 inches) and chill until firm. Mix pineapple juice and 1/4 cup sugar; heat until it dissolves. Remove from heat and mix in raspberry Jello until dissolved. Add 1/2 cup cold water. Chill until slightly thickened.

Whip cream in a large bowl until stiff. Fold into thickened raspberry Jello. Cut the 3 Jellos into 1/2 inch cubes. Fold in with raspberry mixture. Pour into 9 inch springform pan that has graham cracker crust pressed around the sides and in the bottom. Sprinkle remaining crumbs on top.

Graham Cracker Crust: Melt 1 cube butter. Add 2 cups graham cracker crumbs. Put on sides and bottom of springform pan. Press with fingers. Save 1/2 cup for topping. Let set in refrigerator overnight and unmold when ready to serve. Very pretty.