Dissolve first 5 mentioned jellies in 250 ml of boiling water, each. Allow to set seperately in the fridge, using the Cereal Bowls.
When set (approximately 1 hour), cut jellies into small pieces, using a Paddle Scraper.
Heat pineapple juice and lemon jelly and stir until dissolved.
Allow to cool in the fridge.
Slightly whip cream in the Quick Shake and add to lemon jelly mixture. Stir well.
Add cut up jellies to lemon jelly mixture, keeping back a little of each jelly. Stir well.
Pour mixture into Jel-Ring and allow to set for approximately 6 hours or overnight.
When set, unmould onto Serve-It-All, and fill centre with left-over cut up jelly pieces.