1 (3 oz.) pkg. orange Jello
2 tbsp. sugar
1/4 tsp. salt
1 c. boiling water
1 c. orange juice
1 (8 oz.) can crushed pineapple, drained
1 (8 oz.) container Cool Whip, thawed
1/2 c. flaked coconut

Dissolve Jello, sugar and salt in boiling water. In a medium bowl, stir in orange juice and syrup from pineapple, chill until thick as unbeaten egg white. Beat until fluffy light with beater.

Stir in whipped topping until well blended, fold in pineapple and coconut. Pour into large bowl and chill.