1 small box orange gelatin
1 small box lime gelatin
1 small box cherry gelatin
1 small box lemon gelatin
1 cup pineapple juice
1/4 cup granulated sugar
1/2 pint whipping cream
3 graham cracker crusts

Two days before serving, prepare the orange, lime, and cherry gelatin separately with 1/2 cup hot water and 1/4 cup cold water for each box. Congeal overnight.

The next day heat, until melted, the box of lemon gelatin, 1 cup of pineapple juice and 1/4 cup sugar. Cool.

Whip whipping cream; blend with lemon gelatin mixture. Cut the orange, lime and cherry gelatin into very small pieces; add to whipped cream mixture. Pour into pie crusts. Refrigerate overnight.

Cut each pie into 8 equal pieces.