1 pkg. raspberry Jello
1 pkg. lime Jello
1 pkg. cherry Jello
1 pkg. strawberry Jello
2 pkg. lady fingers
1 c. hot water
1/2 c. cold water
1/4 c. sugar
1 c. pineapple juice
2 c. cream

Use 1 cup of hot water and 1/2 cup of cold water for each of the 3 packages of Jello. Mix well. Pour into 3 shallow pans and chill until firm. Cut into 1/2 inch cubes.

To prepare the filling, begin by heating 1/4 cup sugar with 1 cup of pineapple juice to boiling point. Dissolve 1 package strawberry Jello in the hot liquid, add 1/2 cup cold water. Chill until syrupy.

Whip 2 cups cream and fold into the syrupy Jello. Fold in the little Jello cubes. Line pie plates with lady finger cookies and pour Jello mixture over cookies. Chill 4 hours. Serve.