1 lg. pkg. lemon Jello
1 c. boiling water
1 c. cold water
1 c. pineapple juice
2 tubs Cool Whip
1 c. crushed pineapple, very well drained
1 lg. angel food cake, broken in small pieces
1 c. toasted coconut

Dissolve Jello in boiling water. Add cold water and pineapple juice. Refrigerate until it sets. To one of the tubs of Cool Whip, add Jello and mix well. Add pineapple mixture. Pan: use angel food cake pan, two loaf pans or 3 x 8 x 15 pan.

Alternate layers of cake and pineapple mixture; repeat layers until all is used ending with pineapple. Refrigerate overnight. Turn out on large cake platter or tray. Frost with second tub of Cool Whip. Cover with coconut. Refrigerate until ready to serve. Makes 18 to 20 servings.

SCRUMPTIOUS!!! In Strawberry season, try it with strawberry Jello and fresh strawberries.