Pineapple Angel Dessert
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Pineapple juice||1 Cup (16 tbs)|
|Whipped topping||10 Ounce (4 Packages)|
|Sugar||1 Cup (16 tbs)|
|Crushed pineapple||2 Cup (32 tbs), drained|
|Angel food cake||1 Large|
|Maraschino cherries||1⁄4 Cup (4 tbs)|
To the unflavored gelatin, add cold water, boiling water and pineapple juice, mixing well.
Allow this mixture to thicken.
Prepare 2 packages whipped topping according to package directions.
To this topping add sugar and crushed pineapple.
Fold this into the gelatin mixture.
Break 1 large angel food cake into small pieces.
Use a 9 x 12 inch baking pan.
Line bottom of pan with the cake pieces, then add a layer of mixture.
Repeat this process until all of cake and mixture is used.
Prepare 2 more packages of the whipped topping.
Spread over top, sprinkle with coconut and dot with maraschino cherries.
Place in refrigerator to chill for 3 hours.