1 lg. angel food cake
2 env. unflavored gelatin
1 tsp. lemon juice
1 c. crushed pineapple
1 c. pineapple juice
1 c. sugar
1 1/2 c. coconut
3 env. whipped topping
1 1/2 tsp. salt

Dissolve gelatin in 4 tablespoons cold water, stir. Add 1 cup boiling water, stir. Let cool. Add lemon juice, pineapple, pineapple juice, sugar, and salt. Mix thoroughly. Refrigerate until partially jelled.

Mix 2 envelopes whipped topping. Fold into mixture (be sure to cut the milk down by 1/4 cup on one package of the whipped topping).

Break cake into small pieces and fold into mixture. Line a large bowl with Saran Wrap. Pour mixture into lined bowl. Let set overnight. Turn over onto platter. Cover with remaining packet of whipped topping and sprinkle with coconut.

Cake will look more like a snowball if you rub off all the brown crumbs on the angel food cake before breaking it into pieces.

Serves 10+.