Pineapple Snowball Cake - cooking recipe

Ingredients

2 (1/4 ounce) envelopes knox unflavored gelatin
1/2 cup cold water
1 cup boiling water
1 cup sugar
1 cup pineapple juice
1 cup crushed pineapple, drained
1/8 teaspoon salt
3 (2 1/2 g) packages whipped dessert topping mix (Dream Whip)
1 prepared angel food cake

Preparation

Soften gelatine in cold water. Add boiling water, sugar, juice, pineapple and salt. Mix well. Refrigerate until partly jelled.
Prepare 2 packages whipped topping mix according to directions. Fold into jelled mixture.
Line a large mixing bowl with waxed paper or extra-wide plastic wrap. Break the angel food cake into 1-inch chunks. In the lined mixing bowl, make layers of cake and jelled mixture, alternating and finishing with jelled mixture.
Chill overnight.
Next day, prepare 1 package whipped topping mix. Take cake from refrigerator and turn upside down on large plate. Remove bowl and waxed paper. Frost with whipped topping mix. Chill until serving time.
NOTE: If you substitute Cool Whip or whipped cream, you will need six cups. However, I can't speak to the results of using those ingredients.