Instructions: Prepare the orange, cherry and lime Jell-Os separately with 3/4 cup hot water and 1/2 cup cold water each. Pour each one into its own shallow container and chill until firm. Slice into small cubes while in containers. Set aside.

Combine pineapple juice and sugar. Heat until sugar melts. Remove from heat and dissolve lemon Jell-O in the hot liquid. Add cold water and chill until syrupy.

Mix graham cracker crumbs with butter. Set aside a few tablespoons, then press the rest over the bottom of a 9-inch springform pan. Mix the whipped topping with the syrupy lemon Jell-O. Carefully fold in the orange, cherry and lime Jell-O cubes. Pour mixture into springform pan on top of crumb crust. Sprinkle the reserved crumbs on top.

Chill at least 8 hours. Serve sliced into wedges.

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