Prepare orange and lime gelatins as directed on package, but use only 1½ c. water each. Pour each into an 8" layer cake pan. Chill until firm.
Sprinkle unflavored gelatin over orange juice to soften. Stir over hot water until dissolved. Chill until partially thickened. Stir cut-up orange segments into gelatin.
Beat cream until stiff. Fold sugar into whipped cream, and fold into orange juice-gelatin mixture.
Cut firm orange and lime gelatin into ½" cubes. Fold into whipped cream mixture; then spoon lightly into pie shells. Chill at least 3 hours before cutting, but use within 8 hours. Serve garnished with additional whipped cream, if desired, or with a few orange and green gelatin cubes (reserved).