1 box strawberry Jello
1 box raspberry Jello
1 can crushed pineapple, well drained
1 angel food cake mix
1 lg. container Cool Whip

Reserve juice from pineapple and add enough water to make 3 1/2 cups. Let come to a boil and add 3/4 cup of sugar. Mix into Jello until dissolved. Chill until shimmery. Then add pineapple. Cut cake into half, then into chunks. Keep separate. Place first half in 9 x 13 pan. Top with half of Jello and pineapple. Then cover with Cool Whip. Repeat with other half of cake, Jello, and Cool Whip. The Cool Whip should be on top of last half. Keep in refrigerator until ready to serve.