Cathedral Window Jello Salad - cooking recipe

Ingredients

3 (3 oz.) pkg. jello (in different colors)
2 c. graham cracker crumbs
1/4 c. sugar
1/4 c. melted oleo
1 pkg. Knox gelatine
1/4 c. cold water
1 (8 oz.) can crushed pineapple
1 (8 oz.) pkg. Cool Whip

Preparation

Dissolve jello in 1 1/2 cups hot water each separately.
Set aside to cool.
When set, cut in cubes.
Mix crumbs, sugar and oleo together.
Line bottom of 9 x 13-inch pan with 1/2 of crumbs.
Save rest for top.
Dissolve gelatine in 1/4 cup water.
Add hot pineapple; set aside to cool.
When cool, add Cool Whip and cubed jello.
Put in pan.
Cover with remaining crumbs.
I often use a jello mold and when sliced it is very pretty.