1 sm. angel food cake
1 pkg. pineapple or lemon Jello
1 1/2 pts. vanilla ice cream, softened
1 can crushed pineapple
Cool Whip

In bowl mix 1 cup boiling water with Jello (stir well). Drain pineapple juice (1 cup); add to Jello.

Break up cake, put in bottom of casserole dish (13x9). Add ice cream and pineapple to Jello. Mix well. Pour over cake. Refrigerate overnight. Top with Cool Whip.