1 (3 oz.) pkg. each orange, cherry, and lime Jello
3 c. hot water
1 1/2 c. cold water
1 c. pineapple juice
1/4 c. sugar
1 (3 oz.) pkg. lemon Jello
1/2 c. cold water
1 c. graham cracker crumbs
1/4 c. melted butter
2 c. whipping cream

Prepare Jello. Add 1 cup hot water and 1/2 cup cold water for each package. Chill each individually. Combine pineapple juice and sugar and heat until dissolved. Remove and dissolve lemon Jello in hot liquid; add remaining 1/2 cup cold water. Chill until syrupy. Mix graham crackers with melted butter. Press over bottom of pan. Whip cream and fold into syrupy lemon Jello. Cut firm Jello into cubes. Fold into cream mixture and pour into pan. Chill 8 hours.