1 box strawberry Jello
1 box raspberry Jello or wild cherry
1 (#303) can crushed pineapple, well drained (save juice)
1 angel food cake
1 lg. Cool Whip

Reserve juice from pineapple; add enough water to make 3 1/2 cups. Let come to boil. Add 3/4 cup sugar. Mix Jello into it until dissolved. Chill until shimmery; add pineapple. Cut cake in half, then into chunks. Keep each half separate. Place first half into 9 x 13 pan. Top with half of Jello and pineapple mixture. Cover with Cool Whip. Repeat with other half of Jello. Let the Jello set, then add other half of Cool Whip. Keep refrigerated until served.