Confetti Salad

4 (3 oz.) pkg - Jell-O (different flavors)
2 (3 oz.) pkg - lemon Jell-O
2 c - pineapple juice
1 pt - whipping cream, whipped

Add 1 1/2 c. of boiling water to each of the 4 packages of Jell-O and pour into 4 separate cake pans. Refrigerate until set.

Meanwhile dissolve lemon Jell-O with 2 c. hot pineapple juice. Let set until the consistency of syrup. Beat until fluffy. Add 1 pint of cream, whipped. Remove pans of Jell-O from refrigerator and cut into cubes. Gently fold cubes into the above mixture. Pour into serving dish. Refrigerate until firm.

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