In a small bowl, dissolve orange gelatin in 1-1/2 cups boiling water. Pour into a pan or ice cube tray. Refrigerate until set. Repeat with lime and strawberry Jello, placing each flavor in a separate dish. When set, cut into 1/2-inch squares. Soften unflavored gelatin in cold water and then dissolve in hot pineapple juice; cool. In a separate bowl, beat whipping cream and sugar until stiff. Mix in cooled gelatin/pineapple juice mixture and add crushed pineapple; then fold in Jello cubes. For crust, in a bowl, combine the graham cracker crumbs and sugar; stir in butter. Reserve 1/3 of mixture for topping. Press remaining crumb mixture into a pie plate. Turn the Jello mixture into 2 graham cracker pie crusts. Sprinkle reserved crust mixture over top. Chill for several hours.
Use Cool Whip instead of whipping cream/sugar mixture and use pre-made graham cracker pie crusts.