1 pkg. raspberry Jello
1 pkg. lime Jello
1 pkg. orange Jello

Dissolve each in 1 cup of boiling water. Add 1 cup cold water. Pour into cake pan. Refrigerate until set. 1 c. pineapple juice 1/2 c. sugar 2 c. whipped cream

Dissolve lemon Jello in boiling pineapple juice. Add 1/2 cup sugar and 1/2 cup cold water. Refrigerate until begins to set, then add whipped cream. Cut other Jellos into 1 inch cubes. Mix Jellos and lemon mixture in large bowl.