Dissolve first three packages of Jello each in separate containers with 1 1/2 cups hot water each. Chill until firm. Can be overnight. Cut into small cubes. Bring pineapple juice to a boil. Add lemon Jello and 1/2 cup water. Chill until syrupy. Add to whipped cream the Jello cubes and pineapple mixture. Chill and serve. Can be molded in tube pan or flat pan.