Cut Glass Salad - cooking recipe

Ingredients

4 small boxes jello (assorted colors)
1 3/4 c. boiling water per box jello
1 small box lemon jello
1 c. hot pineapple juice
1/2 c. cold water
1 large Cool Whip

Preparation

Mix each of first four boxes jello with water and chill until set
hard.
Mix
lemon
jello,
pineapple juice and cold water; chill
until
wobbly.
Mix Cool Whip and lemon mixture together and
beat.
Dice
all
jello into cubes and fold into Cool Whip mixture; chill.
Top with Cool Whip when serving.