Stained Glass Torte

1 small box lemon Jell-O
1 small box lime Jell-O
1 small box red Jell-O
1 envelope unflavored gelatine
1/4 cup cold water
1 cup hot pineapple juice
2 cups heavy cream, whipped
1/2 cup granulated sugar
1 teaspoon vanilla extract

Crust:
1/2 cup granulated sugar
1/2 cup soft butter
2 dozen crushed graham crackers (2 cups)

Dissolve each Jell-O package in 1 1/2 cups hot water. (Chill in separate cake pans until firm; cut into cubes.)

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

Whip cream with vanilla extract and sugar; fold in pineapple mixture carefully.

Line 13 x 9-inch pan with 2/3 graham cracker mixture. Turn whipped cream mixture into pan. Top with remaining crumbs. Chill 6 to 12 hours until firm.