Snowball Cake - cooking recipe

Ingredients

2 envelopes Knox gelatine
1 large angel food cake
1 c. sugar
shredded coconut
4 envelopes Dream Whip
1 large can crushed pineapple (undrained)
1 to 2 tsp. lemon juice

Preparation

Dissolve gelatine in 4 tablespoons cold water.
Add 1 cup boiling water, lemon juice and pineapple with juice and sugar. Refrigerate until it begins to jell.
Tear half of angel food cake into small pieces and spread over bottom of a 9 x 13-inch cake pan.
Whip 2 envelopes Dream Whip and fold into gelatine mixture. Pour over cake in pan.
Tear other half of cake into small pieces and spread over mixture in pan.
Press down lightly.
Whip remaining 2 envelopes Dream Whip and spread on top.
Cover with shredded coconut.
Chill overnight.
Serves 13 to 20.