8 stemmed maraschino cherries
1 can (16 oz.) fruit
2 c. boiling water
1 env. Dream Whip
1 c. Bakers coconut
2 pkgs. (3 oz.) each cherry gelatin
1 c. unsifted confectioners' sugar

Dip cherries in undissolved gelatin. Set aside to dry. Drain fruit reserving syrup, add cold water to syrup to make 1 1/2 cups. Dissolve gelatin in boiling water. Add measured liquid and chill until thickened; add fruit; pour into 5 cup ring mold. Chill until firm, about 4 hours. Unmold.

Prepare Dream Whip as directed on package. Gradually add sugar, blending well. Frost mold and sprinkle with coconut. Garnish with cherries.