Make each box of lime, orange and cherry gelatin according to package directions
using 1 1/2 cups boiling water. Pour each flavor into a greased 8-inch square pan
and chill in refrigerator until set.
Cut into 1/2-inch cubes.
Crush Graham crackers and mix with margarine and 1/4 cup sugar. Save 1/2 cup
of the Graham cracker mixture and set aside. Press remaining Graham cracker crumbs
into bottom of a cold-cut keeper or 9 x 13-inch baking dish.
Drain juice from crushed pineapple and add water to juice to make 1 cup.
gelatine in 1 tablespoon cold water and then mix gelatine with pineapple juice in
a saucepan. Heat at medium temperature until pineapple juice mixture is hot, then
set aside to cool.
Whip two 1.3-ounce envelopes of whipped topping with cold milk according to package
Fold in remaining 1/2 cup sugar and vanilla extract.
Fold in cooled
pineapple juice mixture, drained pineapple and gelatin cubes.
Pour into prepared
pan and sprinkle reserved 1/2 cup crumbs on top.
Chill in refrigerator until set,
at least 2 hours.