Sno-Ball Cake - cooking recipe

Ingredients

1 large angel food cake
2 tubs Cool Whip
1 can crushed pineapple, drained
1 pkg. shredded coconut
almonds
cherries
1 large pkg. jello (any flavor)

Preparation

Pinch cake into small pieces.
Put half in large bowl; set aside.
Mix jello according to directions on box and add 1 tub of Cool Whip.
Chill in refrigerator for about 30 minutes or until thick.
Remove and add drained pineapple; pour over 1/2 cake pieces.
Add rest of cake pieces.
Pour in rest of jello mixture. Put in freezer for about 1 hour.
Take out of freezer and set bowl in a pan of warm water for a few seconds.
Slide cake onto cake plate.
Spread the other tub of Cool Whip over the cake, then place cherries on cake.
Sprinkle nuts and coconut over cake. Keep refrigerated.