1 lg. angel food cake
1 lg. can pineapple, crushed, drained, save liquid
1 c. sugar
2 pkg. unflavored gelatin
1/2 c. cold water
1 lg. container Cool Whip

Combine juice of pineapple and enough cold water to make 2 cups of large saucepan. Add sugar; bring to boil and boil for 2 minutes. Dissolve gelatin in cold water. Add to syrup mixture. Add crushed pineapple. Refrigerate until thickened. Mix in Cool Whip. Break cake into pieces. Make layers of cake and pineapple mixture in 9 x 13 inch pan. Serve cold. Store in refrigerator.