1 pkg. orange Jello
1 pkg. cherry Jello
1 pkg. lime Jello
1 pkg. lemon Jello

Dilute with 1 cup hot water, add 1/2 cup cold water. Pour in ice cube trays and let set. When firm, dip knife in hot water and cube in 1/2 inch pieces.

Heat 1/4 cup sugar and 1 cup pineapple juice. Bring to boil. Then add 1 package lemon Jello and 1/2 cup cold water. Chill until syrupy; do not let this mixture set. Whip 2 cups of cream, pour lemon syrup in cream. Then fold in Jello cubes. Line angel food pan or bundt pan with 1 cup graham cracker crumbs and 1/4 cup butter. Pour mixture and chill. Slice to serve.