Ingredients
1 oz lemon jello, or orange jello
1 oz lime jello
1 oz cherry jello, raspberry, or strawberry jello
1 oz unflavored gelatin
¼ cup cold water
1 cup pineapple juice, hot
2 cups whipping cream
½ cup sugar
1 tsp vanilla
2 graham crackers
½ cup soft margarine
½ cup sugar
Preparation
Make the three kinds of jello, dissolving each in 1 and ½ cup hot water.
Set into separate square or cake pans for thin layer of jello and chill until firm, or overnight.
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 crumb base in the fridge so that it starts to harden.
Soften unflavored gelatin in cold water, then 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 ½ inch cubes; fold into filling.
Pour into pan over crust and sprinkle with remaining crust mixture.
Chill six to eight hours or overnight.
