2 c. crushed pineapple
Juice of 1 lemon
1/2 c. sugar
1/2 lb. marshmallows
1 tbsp. gelatin in 1 c. cold water
1 pt. whipping cream
1/4 tsp. salt
Coconut as needed to top

Drain juice from crushed pineapple. Add lemon juice and heat. Add gelatin and water; cool. Whip the cream. Add cut up marshmallows and sugar. Add pineapple and cool. Cut angel food cake in 1/2 inch slices and cover bottom of pan. Add above mixture. Repeat layering process. Sprinkle with coconut and let stand overnight in refrigerator. Serve cold when set.