Prepare the orange, cherry and lime Jell-o's separately, dissolving each in 1 cup of the boiling water and adding half cup of the cold water. Pour each flavor into separate 20 cm square pan. Chill until firm, at least 3 hours or overnight. Cut into 1 cm cubes. Mix crumbs with butter. Set aside about quarter cup for garnish, if desired, and press remaining crumb mixture evenly over bottom and up sides to within 3 cm from top of 23 cm springform or tube pan. Chill. Dissolve lemon Jell-o and sugar in 1 cup boiling water; add pineapple juice. Chill until slightly thickened. Blend in whipped topping. Fold in Jell-o cubes. Spoon into crumb-lined pan. Chill overnight or until firm. Just before serving, run a spatula around sides of pan; then gently remove sides. Garnish with reserved crumbs or with additional whipped topping and flaked coconut, tinted, if desired.