3 oz. orange jello
3 oz. cherry jello
3 oz. lime jello
3 oz. lemon jello
1/4 c. sugar
1/2 c. pineapple juice
4 c. Cool Whip

Dissolve the orange, cherry, and lime jello in 1 cup boiling water. Add 1/2 cup cold water. Pour into 3 separate 8-inch square or round cake pans. Chill until firm (3 hours). Cut into 1/2 inch cubes.

Dissolve lemon jello and 1/4 cup sugar into 1 cup boiling water; add 1/2 cup pineapple juice and chill until slightly thickened. Blend in 4 cups Cool Whip. Fold in jello cubes. Mold overnight in 9-inch springform pan.