1 tbsp. Knox gelatin
4 tbsp. cold water
1 c. boiling water
1 c. orange juice
1 c. sugarJuice of 1 lemon
8 oz. whipped topping
1 angel food cake (commercial will do; approx. 15 oz.)
Coconut

Dissolve gelatin in water; add next four ingredients. Cool until slightly set. Reserve 1 1/4 cup whipped topping. Tear cake into small pieces. Line a 10 inch rounded bottom mixing bowl with plastic wrap. Fold remaining topping into gelatin mixture. Place small amount of gelatin into bottom of bowl. Then place layer of angel cake pieces over gelatin. Alternate gelatin and cake finishing with gelatin. Place bowl in refrigerator overnight. Unmold onto plate, removing wrap. Frost with remaining whipped topping and cover with coconut. Refrigerate until ready to serve. Decorate if desired with lemon flowers or for Christmas; holly sprig, ect.