1 package (3 oz) orange Jell-o
1 package (3 oz) cherry Jell-o
1 package (3 oz) lime Jell-o
3 cups boiling water
1 1/2 cups cold water
1 1/2 cups graham cracker crumbs
1/3 cup butter — melted
1 package (3 oz) lemon Jell-o
1/4 cup sugar
1 cup boiling water
1/2 cup pineapple juice, canned
1 container (8 oz) Cool Whip Topping, thawed OR
1 packet Dream Whip — prepared
Prepare the orange, cherry and lime Jell-o’s separately, dissolving each in 1 cup of the boiling water and adding 1/2 cup of the cold water. Pour each flavor into separate 8″ square pan. Chill until firm, at least 3 hours or overnight. Cut into 1/2″ cubes. Mix crumbs with butter. Set aside about 1/4 cup for garnish, if desired, and press remaining crumb mixture evenly over bottom and up sides to within 1″ from top of 9″ springform or tube pan. Chill. Dissolve lemon Jell-o and sugar in 1 cup boiling water; add pineapple juice. Chill until slightly thickened. Blend in whipped topping. Fold in Jell-o cubes. Spoon into crumb-lined pan. Chill overnight or until firm. Just before serving, run a spatula around sides of pan; then gently remove sides. Garnish with reserved crumbs or with additional whipped topping and flaked coconut, tinted, if desired.