BROKEN GLASS TORTE (JELLO)

NIGHT BEFORE:

Take 3 ice cube trays, pour 3 different kinds of Jello. Dissolve Jello with 1 1/2 cups boiling water, let set. Soften 1 package plain gelatin in 1/4 cup cold water. Dissolve this with 1 cup of hot pineapple juice. Allow mixture to be cooling while you prepare following: Make sure this is cool.

Into 2 cups heavy cream, beat together 1/2 cup sugar and 1 teaspoon of vanilla. Fold gelatin mixture (make sure it is cool), into whipped cream. Cut Jello into 1/2 inch cubes, gently fold into gelatin whipped mixture.

CRUST:
Two dozen graham cracker squares, rolled and 1/2 cup softened butter (need not melt), at room temperature. Graham crackers should be rolled fine with rolling pin. Add 1/2 cup sugar and mix with fork. Pack 2/3 of this mix into bottom of an angel cake pan. Fill center with gelatin mix, sprinkle 1/3 crumbs on top of mix. Refrigerate for 6 to 12 hours.

For a crispier graham crust, bake in oven for a couple of minutes.