Instructions: Prepare lime, orange and cherry Jell-O separately with 1 cup boiling water and 1/2 cup cold water for each. Pour into separate 8" x 8" x 2" pans. Chill until firm. Cut in half-inch cubes. Heat pineapple juice to boiling point. Remove from heat. Add sugar and lemon Jell-O. Stir until dissolved. Add remaining 1/2-cup cold water. Chill until syrupy. Line bottom and sides of 9-inch spring pan. Set aside. To Cool Whip, add vanilla and syrupy lemon Jell-O. Fold in Jell-O cubes and pour into spring pan. Chill 5-8 hours or overnight. Remove sides of pan to serve.

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