1 lg. pkg. strawberry Jello
1 lg. can fruit cocktail
1 sm. can pineapple (crushed)
1 (12 oz.) container Cool Whip
1 bar angel food cake

Mix Jello using 1 cup boiling water and 1 cup fruit cocktail juice. Let set to a heavy syrup then whip to the consistency of whipped cream. Then fold in Cool Whip and add the drained fruit.

Break cake into bite size pieces in a 9x13 pan. Pour the above mixture over it and top with a little flake coconut and crushed pecans. Put in refrigerator and chill overnight.