Dissolve each package of Jello in 1 1/4 cups boiling water using a flat and separate container for each. Refrigerate until firm (or overnight, if possible). Next day, heat the following to a boiling point: 1/4 c. sugar 1 c. pineapple juice
Remove from heat and add 1/2 cup cold water. Place in mixing bowl and set in refrigerator until slightly thickened or mixture is about the consistency of a soft Jello (this takes about an hour). Then remove from refrigerator and add 1 large container Cool Whip and the other 3 Jellos which have been cut in small cubes. Stir lightly and pour into 2 quart casserole. Chill for several hours and cut in squares. This is especially pretty to serve at Christmas time.
Note: To make Jello cubes, use a paring knife and make horizontal and vertical lines 1/2 inch apart down firmly in the congealed Jello. Using an egg turner, go underneath Jello and small cubes will pop up.