Snowball Cake - cooking recipe

Ingredients

2 envelopes Knox gelatine
2 Tbsp. cold water
1 c. hot water
1/2 c. sugar
2 Tbsp. lemon juice
1/2 tsp. salt
1 large crushed pineapple (20 oz.)
2 large Cool Whips
1 medium size angel food cake

Preparation

Dissolve gelatine in cold water. Add hot water, sugar, salt, lemon juice and pineapple and place in refrigerator for 45 minutes. Take out and mix with 1 Cool Whip. Break cake in bite size pieces and add to mixture. Place in container lined with Saran Wrap and refrigerate for 24 hours. When ready to serve, turn over on plate and frost with the second Cool Whip.