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 inch 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.
Cajun Country -- New Iberia, Louisiana