|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Boiling water||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Cool whip||12 Ounce (1 Large Container)|
|Coconut||1⁄2 Cup (8 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Lemon juice||1 1⁄3 Tablespoon|
|Canned crushed pineapple||20 Ounce (1 Can)|
|Angel food cake||1|
Combine gelatin and cold water; stir.
Add the boiling water, lemon juice and all of the pineapple, except drain off 1/2 cup juice.
Do not use the drained juice in this recipe.
Stir this mixture and place in refrigerator until partly congealed.
Reserve 1/4 of the Cool Whip and add the other 3/4 to the congealed mixture.
Break angel food cake into pieces and place 1/2 into a large glass dish.
Place 1/2 of the congealed mixture on the cake and repeat once more.
Ice over the top with remaining Cool Whip and sprinkle with coconut.
Let stand in refrigerator overnight.
This recipe can be made sugar-free by replacing the sugar with Equal or Sweet 'N Low.
You can make variations to this cake by changing the gelatin and fruit.
For example, use strawberry jello and strawberries.