Pineapple Icebox Cake - cooking recipe

Ingredients

2 1/2 pkg. unflavored gelatin
1 medium can crushed pineapple (undrained)
1/2 tsp. salt
1 c. sugar
1 Tbsp. lemon juice
1 angel food cake (bought)
1 large and 1 medium Cool Whip

Preparation

Remove all brown from cake by scraping with a case knife.
Cut or tear into bite-size pieces.
Mix gelatin with 4 tablespoons of ice water.
Add 1 cup boiling water and cool.
Mix pineapple, sugar, salt and lemon juice.
Add gelatin to mixture and chill until it starts to thicken.
Check often.
Add 1 large Cool Whip to mixture.
Stir cake pieces into mixture and pour into a 9 x 13-inch pan or dish that has a cover.
Spread evenly.
Chill until set.
Top with the medium Cool Whip.
Refrigerate. Will keep several days.