1 angel food cake, broken into small pieces
1 (8 oz.) crushed pineapple, not drained
1 sm. box lemon Jello
3/4 c. hot water
1/2 c. sugar
Dash of salt
1/2 pt. whipping cream

Dissolve Jello in water. Cool in refrigerator after Jello in Cool Whip with mixer. Add sugar, salt, whip cream and pineapple. Put a layer of broken pieces of angel food cake in a tube pan. Add part of pineapple mixture to alternate layers until all used up ending with pineapple mixture on top. Place in refrigerator to set overnight. May be served with whipped cream if desired. Good - a very light dessert.