Cherry Fruit Salad

• 6-1/2 Tbsp. JELL-O Brand Assorted Red Sugar Free Gelatin
• 1 gal. water
• 2 qt. Yellow cake cubes (1/2 inch), frozen
• 1 qt. Canned fruit cocktail, well drained

1. Dissolve gelatin in water in large bowl.
2. Place layers of frozen cake cubes and drained fruit evenly in two (2-inch) full hotel pans (or one 2-inch 1/3-size hotel pan for trial recipe).
3. Cover evenly with gelatin.
4. Refrigerate several hours or until set.
5. Cut into squares to serve.

jello, water, yellow cake, fruit cocktail

Taken from www.kraftrecipes.com/recipes/cherry-fruit-salad-97074.aspx (may not work)