1 (3 oz.) box lemon Jello
1 (3 oz.) lime Jello
1 (3 oz.) box cherry Jello
1 1/2 c. boiling water for each box of Jello
1 c. pineapple juice
1/2 c. sugar
1/2 pt. whipping cream
1 env. Knox unflavored gelatin
1/4 c. cold water

Dissolve the Jello separately in the boiling water and chill in separate pans until set. Soften the Knox gelatin in the cold water. Heat the pineapple juice and the sugar, then stir in the soaked gelatin and cool. Whip the cream and flavor with sugar and vanilla. Fold into the cooled pineapple juice gelatin. Cut the three kinds of colored Jello into small cubes and fold into the last mixture. Pour into graham cracker crust in long baking dish. Save a few crumbs for on the top. Chill and serve in squares.