1 pkg. each orange, lime & cherry Jello
3 c. boiling water
2 c. cold water
1 c. pineapple juice
1/4 c. sugar
1 pkg. lemon Jello
1 1/2 c. graham cracker crumbs
1/3 c. melted butter
2 c. Cool Whip

Prepare the 3 Jellos separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into an 8 inch square pan. Chill until firm or overnight.

Then mix pineapple juice and sugar. Heat until sugar is dissolved. Remove from heat. Dissolve lemon Jello in the hot juice; add 1/2 cup cold water. Chill until slightly thickened. Meanwhile, mix crumbs and butter and press into bottom of cake pan (9 x 13 inch).

Cut the firm Jellos into 1/2 inch cubes. Blend Cool Whip, lemon Jello and fold in cubes of Jello. Pour into pan. Chill at least 4 hours or overnight.