1 angel food cake
2 (3 oz.) pkgs. lemon jello
2 c. boiling water
6 oz. frozen lemonade, thawed
8 oz. Cool Whip
1/2 c. flaked coconut

Dissolve jello in boiling water. Add lemonade along with cold water to equal 2 cups. Thicken in the refrigerator to the consistency of egg whites. Then whip the jello until light and frothy. Stir in Cool Whip.

Pour this mixture over the angel food cake that has been broken into bite-size pieces and put in a 9x13 pan. Top with coconut. Refrigerate.

VARIATIONS: Use strawberry jello, strawberries and all cold water rather than lemonade. Use raspberry jello, raspberry (frozen) and water along with juice of raspberries.

NOTE: To avoid the brown crumbs on the cake, simply rub off lightly before breaking the cake apart.