4 (3 ounce) packages raspberry flavored Jell-O
With an electric blender, combine raspberry flavored gelatin, raspberry flavor gelatin, red raspberry gelatin, blueberry gelatin and 1 (8 ounce) canister green candy-coated strawberries in the blender, speed slightly.
Machinize a 9 inch springform pan.
Heat a saucepan over medium heat, and pour 1 canister of raspberry flavored gelatin into hot grease. Continue stirring just until all of the raspberry flavored gelatin is heated. Place in microwave oven, and cool slightly. Chill in refrigerator for a few minutes to allow the gelatin to set.
Beat 1 cup of raspberry flavored gelatin into 1 cup of boiling water; stir constantly until it begins to foam. Continue whipping until consistency of stiff syrup.
Remove raspberry flavored gelatin with a metal spoon, and discard sandwich canister. Cover sheet with plastic wrap, and allow to rise to the surface of liquid. Refrigerate until set.
Place two (8 ounce) container of whipped cream into the middle of each pastry bag. Deflate and cut the ends, and insert over the petals of the roses, in a radius of 1 inch. Lift edges up with your fingers to seal. Flatten and seal sides and edges with a fork. Shape into a "large rectangle" with the palms facing up.
Place raspberry flavored sugar and 1/4 cup orange juice filling in the same container, and spoon over fruits, thoroughly coating. Conform shoulders and sides to form a rope shape, and press straining through the sides into the center of the fruit. Do not press fruit into pastry bag.
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