2 (3 oz. ea.) pkgs. lemon Jello
3 c. hot water
1/2 c. sugar
1 c. crushed pineapple, drained
1 pint whipped cream
1 tsp. vanilla
1 prepared angel food cake

Dissolve Jello in hot water, add sugar and chill until partially set. Whip cream. Mix the pineapple with whipped cream and vanilla. Combine with the Jello mixture. Tear angel food cake into pieces and fold into mixture. Pour into mold or large glass bowl. Leave set in the refrigerator for a few hours before serving - preferably overnight.

Submitted by: Heidi Aylward