2 envs. unflavored gelatin
1 c. boiling water
1 c. sugar
1 (20 oz.) can crushed pineapple, undrained
Juice of 1 lemon
3 envs. whipped topping mix, divided
1 (10 3/4 oz.) angel food cake, torn into bite size pieces
1 (3 1/2 oz.) can flaked coconut

Sprinkle gelatin over boiling water; stir until gelatin dissolves. Add sugar, pineapple, and lemon juice. Stir well and refrigerate until slightly thickened. Prepare 2 envelopes whipped topping; mix according to package directions. Stir into gelatin mixture. Place a layer of cake pieces in a 2 1/2 quart mold or dish, then a layer of gelatin mixture; repeat procedure until all cake and gelatin mixture are used. Refrigerate until set.

Prepare remaining whipped topping mix according to package directions. Unmold cake on a serving plate; frost with whipped topping and sprinkle with coconut. Yield: 10 servings.