Pineapple Lemon Angel - cooking recipe

Ingredients

1 can (1 lb. 4 oz.) crushed pineapple
3/4 c. sugar
1 pkg. (6 oz.) lemon gelatin
3/4 c. orange juice
1/3 c. lemon juice
1 pint whipping cream, whipped and sweetened
1 10 inch angel food cake

Preparation

Drain pineapple, reserving juice.
Mix together juice and enough water to make 3 cups.
Add sugar and bring to boil.
Pour over gelatin and dissolve.
Add orange and lemon juices.
Fold in whipped cream.
With forks, tear cake into small 1-inch pieces. Put 1/2 the cake lightly into 9 x 13 pan.
Spoon gelatin mixture over cake.
Repeat layers, do not pack.
Top should have irregular surface.
Chill for 24 hours.
Cut into squares and garnish with fresh strawberries, if desired.
Serves 18 to 24.