1 angel food cake
2 env. unflavored Knox gelatin
1/2 c. cold water
1 c. boiling water
1 (#2) can crushed pineapple, undrained (use the kind canned in its own juice
1 c. sugar
1 tsp. salt
2 tbsp. lemon juice
2 lg. bowls Cool Whip (I use IGA family size - 2 bowls)
1 sm. can angel flake coconut

Tear angel food cake into tiny pieces - mix unflavored gelatin with 1/2 cup cold water, stir in boiling water, sugar, pineapple, salt and lemon juice. Put this mixture in refrigerator until it jells a little, then stir in one bowl Cool Whip. Layer bottom of pan with 1/2 of cake crumbs, pour on 1/2 of gelatin mixture, then other half of cake crumbs, then other half of gelatin mixture. Spread other bowl of Cool Whip over top and sprinkle on coconut. If this is being serving on Sunday it should be made no later than Friday. The longer it sits the better the flavor.