1 sm. pkg. red Jello
1 sm. pkg. green Jello
1 sm pkg. orange Jello
1 c. pineapple juice
1/4 c. sugar
1/2 c. cold water
1 pkg. lemon Jello
1 (12 oz.) Cool Whip
13"x9" graham cracker crust

Make red, green and orange Jello with 1 cup hot water and 1/2 cup cold water. Set in separate pans. Chill until firm. Then combine lemon Jello, sugar and 1 cup boiling water until dissolved. Stir in pineapple juice. Chill until slightly thickened.

Cut the firm gelatins into 1/2" cuts. Blend the Cool Whip and lemon gelatin together. Fold into 1/2' cubes. Pour into graham cracker crust. Chill for 5 hours at least.