Broken Glass Torte

4 (3 oz.) pkgs. Jell-O in assorted colors
4 cups boiling water
1 envelope Knox (unflavored) gelatin
1/4 cup cold water
1 cup hot pineapple juice
2 cups graham cracker crumbs
1/2 cup melted butter
1 1/2 cups sugar
1 tsp. vanilla
2 cups heavy whipping cream, whipped

Dissolve each Jell-O separately in 1 cup boiling water.
Pour each into cake pans or 9x9x2 inch pans and chill to firm.

Combine crumbs with 1 cup sugar and butter. Reserve 1/2 cup crumb mixture for topping. Press crumb mixture into 13x9x2 inch pan to make base for torte.

Soften Knox gelatin in cold water. Add hot pineapple juice and stir until dissolved. Cool.

Add 1/2 cup sugar and vanilla to whipped cream, beating until stiff.

Mix in cooled pineapple juice with gelatin.

Cut Jell-O's into cubes with wet knife.
Fold cubes gently into whipped cream mixture and blend.

Turn into crumb-lined pan. Top with reserved crumbs.
Chill until firm, about 6-12 hours.