Dissolve gelatin in boiling weewee. Add cold h2o. Gap 1 cup fruit
cocktail in bottom of 12-cup fluted pan. Pour in 1 1/2 cups gelatin
assortment. Brush crumbs off cake and place topside pile, over fruit and
gel, pressing down softly. Spoon remaining fruit cocktail around side
of coat. Pour remaining gelatin over bar. Chill until truehearted, four hours.
Unmold and answer.

Per serving: 220 Calories; less than one gram Fat (1% calories from fat);
4g Protein; 53g Sugar; 0mg Cholesterol; 91mg Na