1 (1/4 oz.) env. unflavored gelatin
4 tsp. cold water
1 c. boiling water
1 (20 oz.) can crushed pineapple & juice
1 c. sugar
1/4 c. lemon juice
1/2 tsp. salt
1 lg. angel food cake, torn in sm. pieces
1 (16 oz.) container non-dairy whipped topping
1 c. shredded coconut
Maraschino cherries, optional

Soften gelatin in cold water. Then add boiling water and stir to dissolve. Add pineapple and juice, sugar, lemon juice and salt. Mix well and place in refrigerator to thicken. It should be the consistency of egg whites; do not let it congeal.

In the meantime, line a 3 1/2 quart round mixing bowl completely with plastic wrap, letting the ends hang out over the edges. When gelatin mixture has thickened, mix in half of the whipped topping. Stir this mixture through the torn cake pieces. Mix thoroughly so that all pieces of cake are well coated with gelatin mixture. Pack cake mixture into lined bowl and refrigerate overnight.

When ready-to-serve, unmold onto serving plate and peel away plastic wrap. Frost with remaining whipped topping and sprinkle coconut over whole cake. Decorate with maraschino cherries, if desired. Cut in wedges. Serves 12-15.

If you don't want the snowball look, this dessert can be made in a 9 x 13 inch pan, covered with whipped topping and sprinkled with coconut.