6 c. Cool Whip
1 sm. can crushed pineapple in reg. syrup
1 angel food cake, torn into sm. pieces
2 pkg. Knox gelatin
1/2 c. sugar
1 c. boiling water

Drain pineapple from juice; set aside pineapple. Put juice in saucepan and sprinkle with gelatin. Stir until dissolved; add sugar and boiling water. Refrigerate until slightly jelled then add crushed pineapple. Fold in Cool Whip and torn cake.

Line a 2 quart mixing bowl with saran wrap. Pour in mixture and refrigerate until completely jelled. Turn out on a plate; remove wrap and cover with the last 2 cups of whip topping. Decorate with any of the following: colored sprinkles, red cherries, nuts, pineapple pieces or coconut. The cake will look like a baked Alaska but cooler and lighter.