1 (3 oz) package each of lemon, orange and cherry Jell-o or lime, raspberry and orange
1/12 cup hot water for each package
1 envelope plain unflavored gelatin
1/4 cup water
1 cup pineapple juice
2 cups heavy whipping cream
1/2 cup sugar
1 tsp vanilla
Crust:
2 dozen graham crackers (crushed)
1/2 cup soft butter (melted)
1/2 cup sugar
Dissolve each of three packages of Jell-o (one of each color) in 1 1/2 cups hot water and chill in separate cake pans until firm. Then cut into cubes or strips 1/2" wide. Handle carefully.
While Jell-o is setting, make graham cracker crust and line springform pan or angel food cake pan with crust mixture, reserving 1/3 for top.
Soften plain gelatin in 1/4 cup cold water and dissolve in hot pineapple juice. Cool. Fold into the 2 cups of whipping cream that has been whipped until stiff with the 1/2 cup sugar and vanilla added.
Carefully fold the colored cubes into the whipped cream mixture. Turn into the crust lined pan. Top with remaining crumbs. Chill six to twelve hours. Slice with a knife which has been held a few seconds in hot water. The cut slices give the broken glass effect.
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