16 to 24 crushed graham crackers (2 c.)
1/2 c. sugar
1/2 c. melted butter

Mix and line a cake pan, reserving some for the top. Dissolve 1 package each of lime, lemon and cherry Jello, but use 1 1/2 cups of water instead of the usual 2. Chill in shallow pans and cut into cubes.

Soften 1 envelope Knox gelatin in 1/2 cup cold water. Dissolve in 1 cup of hot pineapple juice. Cool.

Beat 1 pint whipping cream (or 2 packages Dream Whip or use a large Cool Whip). If using whipping cream, add 1/2 cup sugar and 1 teaspoon vanilla. Add the pineapple-gelatin mixture to this. Fold in the colored cubes. Pour this over the crushed crackers and top with the remaining crackers. Chill overnight.