1 c. cold water
2 tbsp. Knox gelatin
2 1/2 c. crushed pineapple
1/2 c. sugar
1/4 tsp. salt
1 tbsp. lemon juice
1 angel cake, cut in pieces
1 1/2 c. cream, whipped

Soak gelatin in cold water 5 minutes. Dissolve it over hot water in double boiler. Add pineapple, sugar, salt and lemon juice. When it thickens, remove from heat. Cool and fold in whipped cream.

Alternate cake pieces in a large Pyrex dish with the mixture. Refrigerate several hours. Top with whipped cream.