1 pkg. (3 oz.) strawberry gelatin
1 pkg. (3 oz.) raspberry gelatin
2 c. boiling water
1 c. (10 oz. pkg.) frozen sweetened, sliced strawberries
1/2 c. cold water
1 c. (8 1/4 oz. can) crushed pineapple and syrup
1/3 c. flake coconut
2/3 c. undiluted Carnation evaporated milk

Dissolve strawberry and raspberry gelatins in boiling water in medium bowl. Place frozen strawberries in dissolved gelatin. Break up strawberries with fork; stir until thawed.

Stir in cold water and pineapple. Chill until consistency of unbeaten egg whites. Add coconut and evaporated milk; mix well. Pour into 5 cup mold. Chill at least 4 hours. Unmold.