Separately prepare orange, lime and cherry Jello using 1 cup hot water and 1/2 cup cold water for each package. Pour into 8 inch square pans and chill until jelled (at least 5 hours, but preferably overnight).
Combine lemon Jello with 1 cup boiling water, sugar and pineapple juice. Chill until thickened.
Mix crumbs and butter and press into a 9-inch springform pan.
Cut orange, lime and cherry Jello into 1-inch squares.
Prepare whipped topping according to package directions. Blend in lemon mixture; fold in Jello squares. Pour into pan on top of crumb crust. Chill 5 hours to set. Enjoy!