2 boxes Jello (any variety)
2 med. Cool Whip
2 c. pineapple juice
2 c. crushed pineapple
1 c. sugar
1/4 tsp. salt
1 lg. angel food cake
1 c. pecans
Coconut

Dissolve Jello in 4 tablespoons of water, then add 1 cup boiling water, let cool. Add pineapple juice, pineapple, sugar, salt and nuts, mix well. Put in refrigerator until almost formed. Fold 1 container Cool Whip into almost formed Jello mixture. Tear angel food cake into small pieces. Put into pan. Pour Jello mixture over cake, top with Cool Whip and coconut. Refrigerate overnight.