1 c. sugar
1 c. boiling mixture of water and juice from drained pineapple
2 tbsp. plain gelatin
4 tbsp. cold water for soaking gelatin
1 c. orange juice (fresh only)
Juice of 1 lemon
Dash of salt
1 (8 3/4 oz.) can crushed pineapple
1 (4 oz.) bottle maraschino cherries, drained
2 (1 lb.) size angel cakes (may be bought)

TOPPING:

1 c. whipping cream
Sugar and vanilla to taste
7 oz. flaked coconut

Pour boiling water and pineapple juice over the sugar. Add soaked gelatin and stir until dissolved. Add orange and lemon juice and salt. Chill mixture until partly thickened. Remove and discard brown crust from angel cakes. Break cake into bite-size pieces. Chop cherries, drain pineapple and add to gelatin mixture. Fold in whipped cream.

Line large mixing bowl with waxed paper. Fill with alternating layers of cake and filling mixture, cake layer on top and bottom. Place flat plate on top to compress layers. Refrigerate 24 hours.

Unmold on plate, frost with whipped cream, flavored with vanilla. Sprinkle with coconut. Resembles snowball.