Pour in separate flat cake pans. Set in refrigerator several hours.

Heat: 1/4 c. sugar

Dissolve 1 box lemon Jello (small) in pineapple juice. Add 1/2 cup cold water or another 1/2 cup pineapple juice. Chill and when almost set mix with 1 box of Dream Whip or prepared topping. Cut Jello in small squares and take out of pan with spatula. Mix with lemon Jello and refrigerate.