2 env. Knox gelatin
1/4 c. ice cold water
1 c. boiling water
1 c. sugar
1 lg. can crushed pineapple, drain (save juice)
1/2 tsp. salt
2 lg. Cool Whip
Juice of 1 lemon
1 can coconut
1 lg. angel food cake, cut in sm. squares
Maraschino cherries

Dissolve gelatin in cold water. Add boiling water. Set aside to cool. Mix sugar, lemon juice, salt and pineapple together. Add to cool gelatin. Mix and chill in refrigerator until partially set. Add 1 large Cool Whip to gelatin mixture.

Line pan or dish with waxed paper. Place a layer of gelatin mixture, then cake pieces. Press down with back of spoon. Continue until all is used. Chill overnight.

Turn out on plate and peel off wax paper. Ice with Cool Whip. Sprinkle with coconut. Decorate with cherries. (I use a square Tupperware container and a Dolly Madison angel food cake.)