1 package lemon or orange jello

1 package lime jello

1 package cherry, raspberry, or strawberry jello

Filling:

1 package unflavored gelatin

1/4 cup cold water

1 cup hot pineapple juice

2 cups whipping cream

1/2 cup sugar

1 teaspoon vanilla

Crust:

2 dozen graham crackers

1/2 cup soft margarine

1/2 cup sugar

DIRECTIONS: For Jello: Make the three kinds of jello, dissolving each in 1 and 1/2 cups hot water.

Set into separate square or cake pans, for thin layer of jello and chill until firm, or overnight.

For Crust:

Crush graham crackers. Mix with butter and sugar.

Line a spring-form pan or pie dish with mixture. Set aside some of the crumb mixture, this will later be used as a topping.

Place the graham crumb base in the fridge so that it starts to harden.

For Filling:

Soften unflavored gelatin in cold water; dissolve in hot pineapple juice. Whip cream, adding sugar and vanilla when almost whipped, while pineapple-gelatin mixture is cooling.

When cool, fold into whipped cream. Cut flavored jello into small 1/2 inch cubes; fold into filling.

Pour into pan over crust and sprinkle with remaining crust mixture.

Chill six to eight hours or overnight.

YIELD: Apx 16 Servings