1 (3 oz.) pkg. lime Jello
4 c. boiling water
1 (6 oz.) pkg. lemon Jello
1 c. pineapple juice
1 (3 oz.) pkg. cherry Jello
1 c. cold water
1/2 c. sugar
2 (2 oz.) pkg. whipped topping

Prepare lime and cherry Jello separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into an 8 x 8 inch square pan. Chill until firm. Combine lemon Jello, sugar and remaining 2 cups boiling water; stir until Jello and sugar are dissolved. Stir in pineapple juice. Chill until just slightly thickened.

Cut the firm Jello into 1/2 inch cubes. Prepare whipped topping as directed; blend with lemon Jello. Fold in Jello cubes. Pour into a 12 cup bundt pan and chill until set. Unmold by dipping in warm water; turn out on a dampened plate. May also be used as a light dessert.