1 lb. angel food cake
2 envelopes of Knox gelatin
1 extra large size of Cool Whip
1 can Angel Flake coconut
1 c. chopped nuts
1 c. sugar
1/4 tsp. salt
1 lg. can crushed pineapple (#2 can)

Dissolve 2 envelopes of gelatin in 2 tablespoons of cold water, add 1 cup of boiling water, stir and let stand for 10 minutes.

Then add can of pineapple and juice, salt, sugar and nuts. Put in refrigerator and let set for about 1 hour or until firm.

Slice cake crossway into 4 layers. Mix half of Cool Whip into the cold gelatin mixture. Break 2 layers of cake and put in bottom of long pan. Spread 1/2 of gelatin mixture over cake pieces. Then add the other 2 layers of cake pieces on top of this then the rest of the gelatin mixture.

Take the rest of the Cool Whip and fold in 1/2 of the coconut and spread on top and sprinkle with the rest of the coconut. Put in refrigerator for about 3 to 4 hours to set.