1 (3 oz.) pkg. orange Jello
1 (3 oz.) pkg. cherry Jello
1 (3 oz.) pkg. lime Jello
3 c. boiling water
1 1/2 c. cold water
1 (3 oz.) pkg. lemon Jello
1/4 c. sugar
1 c. boiling water
1/2 c. canned pineapple juice
1 (8 oz.) pkg. Cool Whip

Prepare the orange, cherry and lime Jello separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into a separate 8 inch square pan. Chill until firm, at least 3 hours or overnight. Cut into 1/2 inch cubes. Set aside a few of each flavor for garnish.

Dissolve lemon gelatin and sugar in 1 cup boiling water; stir in pineapple juice. Chill until slightly thickened. Blend the Cool Whip into the lemon mixture. Fold in Jello cubes. Spoon into 9 inch springform pan. Chill until firm, at least 5 hours or overnight.

Just before serving, run a spatula around sides of pan; then gently remove sides. You can also put into a 9x13 pan. Garnish top with reserved Jello cubes. Serves 16.