2 env. Knox Gelatin
1/2 c. cold water
1 c. boiling water
1 c. sugar
1 (#2) can crushed pineapple
10 maraschino cherries
3 pkgs. Dream Whip
1 angel cake (bar size)
1 pkg. fresh/frozen coconut

Dissolve gelatin in cold water, then add 1 cup boiling water and sugar, stirring until completely dissolved. Add crushed pineapple and cherries, cut fine. Place in refrigerator until mixture begins to thicken (not molded).

In the meantime, whip 2 packages of Dream Whip. When gelatin begins to thicken, take out and fold in Dream Whip. Break cake into small pieces and place in greased (butter) tube pan alternately with the gelatin mixture, beginning with gelatin mixture and cake on top.

Return to refrigerator and leave until cake has become firm, preferably overnight. Turn cake out and top with third package of Dream Whip and coconut. Ready to serve. Serves 12 to 16.

I use only 1/2 package of frozen coconut. Anymore I find is wasted as it falls off when the cake is out.