4 pkg. (3 oz. each) lime, orange, strawberry & cherry Jello
4 c. boiling water
1/2 c. cold water
2 sm. containers whipping cream
1 tsp. vanilla
Coconut (optional)
1 sm. container whipping cream
1 tsp. vanilla

Prepare lime, orange and strawberry Jello separately, using 1 cup of the boiling water for each. Pour into separate 8 x 8 x 2 inch pans and chill until firm.

Prepare cherry Jello with 1 cup of the boiling water and 1/2 cup cold water. Chill just until syrupy.

In medium bowl with electric mixer beat whipping cream and vanilla until stiff peaks form. Fold into the syrupy cherry Jello. Cut the firm lime, orange and strawberry Jellos into cubes. Fold into the cherry mixture. Pour into a 9 inch angel food cake pan. Chill 8 hours. Unmold. Prepare remaining whipping cream with vanilla. Spread top and sides of Jello cake with whipped cream. Sprinkle with coconut if desired.