1 env. unflavored gelatin
1/2 c. sugar
Dash of salt
2 eggs beaten with 1/2 c. water
1 (6 oz.) can frozen lemonade concentrate
1 sm. container Cool Whip
1 (10") angel cake (store bought)

Thoroughly mix gelatin, sugar and salt; add eggs and water. Cook and stir until gelatin dissolves and mixture thickens slightly; remove from heat. Stir in lemonade concentrate. Chill until partially set; fold into Cool Whip. Tear cake into bite-size pieces.

Cover bottom of 10 inch tube pan or bowl with thin layer of gelatin mixture. Arrange 1/3 of cake on top. Pour 1/3 remaining gelatin over. Repeat layers. Chill until firm. Unmold from tube pan or serve from bowl.