Angel Lemon-Pineapple Dessert - cooking recipe

Ingredients

4 c. small torn angel food cake pieces
1 (3 oz.) pkg. lemon flavor gelatin
3/4 c. boiling water
1 (8 oz.) can crushed pineapple in its own juice, well drained (reserve 1/2 c. liquid)
ice cubes
1/2 c. frozen lite whipped topping, thawed

Preparation

Divide cake pieces evenly among eight 6-ounce custard cups or parfait glasses.
In medium bowl, combine gelatin and boiling water; stir until gelatin is completely dissolved.