Combine raspberry, lime, orange, and 1 package lemon jello with 1 1/2 cup boiling water each. Stir to dissolve and fridge until set. Cut into small squares and place all in large bowl or a 9x13 pan. Boil 1 cup water and 1 cup pineapple juice and add sugar and remaining lemon jello. Stir to dissolve and place in fridge. When it is thickening, but not yet set, fold in cool whip. Pour over jello squares and chill until firm.
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|Serving Size: 1 Serving (93g)|
|Recipe Makes: 12-15 Servin|
|Calories from Fat: 29 (11%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 103.6mg||4 %|
|Potassium 27.6mg||1 %|
|Total Carbohydrate 56.4g||17 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 56.3g|
|Protein 2.7g||4 %|
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Calories per serving: 264
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