Drain juice from pineapple. Combine sugar and juice in sauce pan. On medium high, heat sugar and juice till liquid is clear. Remove from heat, add both boxes Jello, stirring till disolved.

Add one cup cold water. Place in fridge till cool, but not set. Add crushed pineapple and Velveeta, mix well. Fold in Cool Whip. Pour into 9×13 pan or a large pretty serving bowl. Cover and refrigerate for 1 to 3 hours. Or make the day before.