Ingredients
For the Cake:
10- inch angel food cake
4 cups of Cool Whip
20- ounce can of crushed pineapple in syrup
2 packets of gelatin .25 ounces each
4 tablespoons cold water
2 tablespoons of lemon juice
1 cup white sugar
1 cup of boiling water
For the Frosting:
2 cups of Cool Whip
8-10 ounces of flaked sweetened coconut
Maraschino cherries
Instructions
- I use a 4-quart mixing bowl, but just make sure you use a bowl that is large enough to fit everything in.
- Line your bowl with parchment paper.
- Cut the angel food cake into cubes.
- Drain the pineapple and keep 1 cup of the syrup. If it doesn't have a cup of syrup, add water to make 1 cup.
- Dissolve both packets in the four tablespoons of cold water.
- Add the lemon juice, pineapple juice, sugar, and boiling water to the gelatin. Mix well and put in the refrigerator until it starts to thicken up. About 20-30 minutes.
- Once the mixture has thickened a bit, add in the pineapple and fold in the Cool Whip.
- Put a layer of cake into the mixing bowl with parchment paper. Then add a layer of the cool whip mixture. Repeat until all is used.
- Refrigerate overnight or for at least 10 hours.
- When ready to serve, invert the cake onto a platter and frost it with Cool Whip. Sprinkle with coconut and place maraschino cherries on top
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