Snowball Cake - cooking recipe

Ingredients

2 envelopes plain gelatin
4 Tbsp. cold water
1 c. boiling water
1 c. sugar
juice of 1 lemon
1 (20 oz.) can crushed pineapple, undrained
1 large angel food cake
1 c. shredded coconut
3 (8 oz.) containers Cool Whip

Preparation

Soften gelatin in cold water.
Add boiling water. Stir and cool. Add sugar, lemon juice and undrained pineapple.
Chill.
Mix 2/3 of the Cool Whip with the gelatin mixture.
Break cake into small pieces (1-inch cubes).
Alternate layers of cake pieces and gelatin mixture in a 9 x 13 x 2 1/2-inch pan.
Chill at least 6 hours or overnight.
Top with remaining Cool Whip and sprinkle coconut over top.
Chill 3 or more hours.
Serves 16 to 20 people.