1 pkg. lime Jello
1 pkg. cherry Jello
1 pkg. orange Jello
1 box graham cracker crumbs
3/4 c. melted butter
3/4 c. brown sugar
1 tsp. vanilla
1 sm. env. unflavored gelatin
1/4 c. water
1 c. unsweetened pineapple juice
1 carton Cool Whip

Dissolve each Jello separately in 1 1/4 cups hot water. Let Jello stand until firm; chip up.

Mix cracker crumbs, sugar, melted butter and vanilla. Line 13x9x2 inch baking dish reserving 3/4 cup of mixture for topping.

Heat pineapple juice and water; pour over unflavored gelatin; let cool. Fold in whipped topping with pineapple mixture and prepared Jello's. Pour into graham cracker crust. Top with reserved crumbs and chill for 2-3 hours.