2 pkg. unflavored gelatin
4 tbsp. cold water
1 c. boiling water
1 c. white sugar
1 c. crushed pineapple, drained (reserve juice)
Reserved juice plus water to make 1 c.
1/2 tsp. salt
About 4 c. Cool Whip
1 lg. angel food cake
Shredded coconut

Dissolve gelatin in cold water. Add boiling water. Combine with sugar, pineapple and juice and salt. Chill. Fold 1 cup of Cool Whip into gelatin mixture. Line a large bowl with tin foil; add half of cake broken into pieces. Pour half of gelatin mixture over cake. Add rest of cake and remaining gelatin mixture.

Cover and refrigerate overnight, at least 4-6 hours. When ready to serve, dump onto large cake plate. Cover with Cool Whip and coconut. 12 servings.

Calories 276, fat 7.9 gm, calories from fat 15%, sodium 388 mg.

ReadyCare