Snowball - cooking recipe

Ingredients

2 pkg. unflavored gelatin (little individual pkg.; 6 to a carton)
4 Tbsp. cold water (1/4 c.)
1 c. boiling water
dash of salt (1/8 tsp.)
1 c. granulated sugar
1 c. orange juice (fresh or frozen; cut down water if frozen)
juice of 1 lemon
1 pt. cream, stiffly beaten, or 1 (8 or 9 oz.) pkg. Cool Whip
1 angel food cake
1 c. feather stripped coconut
1/2 pt. whipping cream

Preparation

Add gelatin to the cold water.
Stir in hot water.
After dissolved, add salt, sugar, orange juice and lemon juice.
Place in refrigerator and partially set (or freezer for about 40 minutes).
Combine beaten cream or Cool Whip with gelatin mixture. Either bake angel cake the day before or buy one all made at store.
Cut off all the brown edges (some like it left on).
Break into small bite-size pieces.
Use largest size Pyrex or stainless steel bowl and line with strips of waxed paper.
Add a small layer of cake pieces.
Add layer of gelatin.
Alternate with cake and gelatin.
Make sure you end with a layer of gelatin.
Place in refrigerator until set (best overnight).