Prepare lime, orange and cherry gelatin separately using 1 cup boiling water and 1/2 cup cold water for each. Pour into separate 8x8 inch pans. Chill until firm, then cut into 1/4-1/2 inch cubes. Heat pineapple juice from can to boiling point. Remove from heat. Add sugar and lemon gelatin and stir until dissolved. Add remaining cold water. Chill until syrupy. Prepare whipped cream. Fold in crushed pineapple, syrupy lemon gelatin mixture and gelatin cubes. Pour into 9x13 pan and chill 4-8 hours or overnight.
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