CRUST
22 squares. crushed graham crackers
6 tbsp. melted butter or margarine
2 tbsp. sugar
Combine crushed graham crackers with sugar and butter and stir until well blended. Press
firmly into a 9 inch square glass dish. Bake at 350 degrees for 8 minutes. Cool.
1 sm. pkg. yellow Jello
1 sm. pkg. orange Jello
1 tbsp. unflavored gelatin
1 c. sugar
1 sm. pkg. red Jello
1 sm. pkg. green Jello
1 pt. cream
1/4 c. sweet pineapple juice
Prepare Jello using only 1 1/2 cups hot water for each color of Jello. Pour into a pie pan
and let set. When Jellos are completely set, dice into inch squares. Dissolve 1 tablespoon
unflavored gelatin and 1/4 cup water. Add 1/4 cup boiling water and 1/4 cup pineapple
juice. Whip 1 pint cream and add 1 cup sugar. Fold in diced Jellos and spoon into cooled
crust. Chill at least 6 hours. You can add crushed pineapple to this if you'd like.
