3 pkgs. (3 oz. each) jello (one each, black cherry, lime and strawberry)
3 c. boiling water
1 1/2 c. cold water
1 c. pineapple juice
1/4 c. sugar
3 oz. pkg. raspberry jello
1/2 c. cold water
1 c. cold milk
2 env. Dream Whip
1 tsp. vanilla

Prepare the first three flavors of jello separately, using 1 cup hot water and 1/2 cup cold water for each. Pour into separate 8 x 8 x 2 inch pans and chill until firm (overnight). Mix pineapple juice and sugar, heat until sugar dissolves. Remove from heat and dissolve raspberry jello in hot liquid. Add 1/2 cup of the cold water. Chill until just syrupy. Combine milk, vanilla and Dream Whip in a bowl with narrow bottom. Blend. Then beat until mixture forms soft peaks. Fold into the syrupy jello. Cut the firm black cherry, strawberry and lime jello into cubes of about 1/2 inch. Fold into raspberry jello mixture. Pour into a 9 inch angel cake pan. Chill 8 hours. Unmold. Spread top and sides with additional prepared Dream Whip and sprinkle with Baker's coconut, tinted pink, if desired. Makes 14 to 16 servings.