Crown Jewel Cake

Here is a cake recipe that uses jello....that's not really a cake....

Crown jewel Cake
Helen L. Beach

1 package each of black cherry raspberry , lime and strawberry gelatin
3 cups boiling water
2 cups cold water
1 cup pineapple juice
1/4 cup sugar
1 cup cold milk
1 teaspoon vanilla
2 envelopes whipped dessert topping
flake coconut

Prepare black cherry , lime and strawberry gelatin using 1 cup hot water and 1/2 cup cold water for each. pour into 8 x 8 x 2-inch separate pans and chill until firm. Heat pineapple juice and dissolve raspberry gelatin in it. Add 1/2 cup cold water and chill until syrupy. Combine milk, vanilla and whipped dessert topping in a bowl. blend , then beat until mixture forms soft peaks. Fold into raspberry gelatin. Cut black cherry, strawberry and lime gelatin into 1/2-inch cubes. Fold into raspberry gelatin mixture. Pour into 9-inch angel food cake pan. Chill 8 hours. Unmold and spread tops and sides with additional whipped dessert topping. Sprinkle with flaked coconut, tinted pink, if desired. Other colors gelatin may be substituted in this recipe.