1 c. sugar
1 c. boiling water
1 (#2) can crushed pineapple
1 (3 1/4 oz.) pkg. Angel Flake coconut
1 lg. angel food cake
4 env. Dream Whip
2 env. Knox gelatin
Juice of 1 lemon

Dissolve gelatin in 1/4 cup cold water. Add boiling water, lemon juice and pineapple juice that has been drained from pineapple and the sugar. Set in the refrigerator to thicken slightly.

Break cake into small pieces. Whip only 3 of the envelopes of Dream Whip by box directions. Add to gelatin mixture. Add pineapple. Mix lightly. Pour over cake pieces in large mixing bowl and lightly toss until all pieces are moistened. Pour into oblong Pyrex dish (14"x10"x2") and let set at least 12 hours before serving.

When ready to serve, cover with remaining envelope of Dream Whip (whipped), cut into blocks and place half maraschino cherry on each block. Will keep indefinitely in refrigerator.