3 oz. pkg. black cherry Jello
3 oz. pkg. lime Jello
3 oz. pkg. strawberry Jello
3 c. boiling water
1 1/2 c. cold water
1 c. pineapple juice
1/4 c. sugar
1/2 c. boiling water
1 tsp. vanilla
1 c. cold milk
2 env. Dream Whip
3 oz. pkg. raspberry Jello
Coconut (opt.)

Prepare the first 3 flavors of Jello separately, using 1 cup boiling water and 1/2 cup cold water for each flavor. Pour into separate 8 x 8 x 2 inch pans and chill until firm or overnight. Mix pineapple juice and sugar. Heat until sugar dissolves. Remove from heat and add raspberry Jello in hot liquid, stir until dissolved. Add 1/2 cup cold water. Chill just until syrupy.

Combine milk, vanilla and Dream Whip in a bowl with a narrow bottom. Blend, then beat until mixture forms soft peaks. Fold into syrupy Jello. Cut firm black cherry, lime and strawberry Jello into cubes, about 1/2 inch blocks. Fold into raspberry mixture. Pour into an angel food cake pan. Chill 8 hours. Unmold and spread top and sides with additional Dream Whip and sprinkle with coconut if desired. Makes 14 to 16 servings. Good for covered dish.