Line a 10 inch springform pan with Lady Fingers. Dissolve 1 package strawberry Jello in 1 1/2 cups hot water, 1 package lemon Jello in 1 1/2 cups hot water, 1 package lime Jello in 1 1/2 cups hot water. Put each in a separate pie plate overnight.

NEXT DAY: Mix 1 package of Knox gelatin in 1/4 cup cold water. Bring 1 cup of pineapple juice to a boil. Turn down heat. Add gelatin and let cool. Beat 1 pint whipping cream, fold pineapple juice into whipped cream. Cut Jello in small squares and fold into whipped cream. Pour into pan lined with Lady Fingers and refrigerate several hours before serving.