1 sm. pkg. each lemon, lime & red Jello
1 env. unflavored gelatin
1/4 c. cold water
1 c. hot pineapple juice
2 c. heavy cream, whipped
1/2 c. sugar
1 tsp. vanilla

CRUST:

1/2 c. sugar
1/2 c. soft butter
2 dozen crushed graham crackers (2 c.)

Dissolve each Jello package in 1 1/2 cups hot water. (Chill in separate cake pan until firm; cut into cubes.)

Soften plain gelatin in cold water; dissolve into hot pineapple juice. Cool.

Whip cream with vanilla and sugar; fold in pineapple mixture carefully. Line 13"x9" pan with 2/3 graham cracker mixture. Turn whipped cream mixture into pan. Top with remaining crumbs. Chill 6 to 12 hours until firm.