1 (3 oz.) pkg. cherry Jello
1 (3 oz.) pkg. lime Jello
1 (3 oz.) pkg. orange Jello
4 c. boiling water
1 1/2 c. cold water
1 (3 oz.) pkg. lemon Jello
1/4 c. sugar
1/2 c. pineapple juice
1 1/2 c. graham cracker crumbs
1/3 c. melted butter
2 c. Cool Whip or whipping cream

Prepare the first 3 flavors of Jello in 3, 9 inch square pans, using 1 cup boiling water and 1/2 cup cold water for each. Chill until firm or overnight. Then dissolve the lemon Jello in remaining 1 cup boiling water. Add sugar and stir until dissolved. Stir in the pineapple juice. Chill until slightly thickened.

Meanwhile mix the crumbs and melted butter, press into bottom of 9x13 cake pan.

Cut 3 of the set Jello into 1/2 inch cubes. Blend the slightly thickened lemon Jello with the Cool Whip, then fold in the different colors of cubed Jello and mix well. Pour over the crumbs already in the pan. Chill 5 hours or overnight. If you use this as a salad, you can forget the crumbs and just pour all of this mixture into a large bowl.