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
1/2 c. coconut, optional
1/4 c. sugar
3 oz. pkg. raspberry Jello
1/2 c. cold water
1 c. cold milk
3 env. Dream Whip
1 tsp. vanilla

Prepare the first 3 flavors of gelatin separately, using 1 cup of hot water and 1/2 cup cold water for each. Pour into separate 8 x 8 x 2 inch pans and chill until firm.

Mix pineapple juice and sugar, heat until sugar dissolves. Remove from heat and dissolve raspberry Jello in the hot liquid. Add 1/2 cup cold water. Chill just until syrupy.

Combine milk, vanilla and 2 Dream Whip envelopes in a bowl with narrow bottom and beat until mixture forms soft peaks. Fold into the syrupy gelatin mixture. Cut 1/2 to 3/4 inch cubes of cherry, strawberry and lime gelatin; fold into raspberry mixture.

Pour into a 9 inch angel food cake pan. Chill 8 hours. Unmold, spread top and sides with remaining whipped Dream Whip. Sprinkle with tinted pink coconut. Makes 14 servings.