Jello:

4 boxes (small) jello-cherry, lime, and orange
1 c. pineapple juice
1/2 c. sugar
2 graham cracker pie crusts or 1 (13 x 9) graham cracker crust

Add 1 cup hot water and 1/2 cup cold water to each cherry, lime and orange jello. Pour into 3 pie plates and let chill at least 4 hours.

Filling:

1/2 c. sugar
1 c. pineapple juice
1 box lemon jello
1/2 c. water
1 large cool whip
chopped nuts (optional)

About 3 hours after making jello, heat sugar, juice, lemon jello and water till jello and sugar are dissolved. When cool and thickened, add cool whip.

Cut jello into cubes, mix with cool whip mixture, spread on the graham cracker pie crusts. Sprinkle with chopped nuts.