( NOTE: Make sure you use Dream Whip. It comes in a box that contains a few small packages. You cannot use Cool whip, because its a completely different thing.)
1 (10 inch tube pan) angel food cake
6 cups Dream Whip prepared
1 (20 ounce can) crushed pineapple in heavy syrup, drained with syrup reserved
2 tbsp. Lemon juice
1 cup white sugar
1 (10 ounce package) flaked coconut
2 ( .25 oz) packages unflavored gelatin
4 tbsp. Water
1 cup boiling water
(maraschino cherries if desired)
1. Line a 4 quart round mixing bowl with parchment paper.
2. Break cake into small bite size pieces.
3. Drain the crushed pineapple. Reserve the syrup. You should have one cup of syrup. If not, add enough water to make one cup.
4. Dissolve the gelatin into the 4 tablespoons of cold water. add the boiling water, pineapple syrup, sugar, and lemon juice.
Mix well and place into refrigerator until the mixture just starts to thicken.
5. Add the crushed pineapple to the gelatin mix, and then fold in 4 cups of the whipped topping.
6. Place a layer of cake pieces, then a layer of the pineapple mixture into the prepared Bowl. Continue until all of the cake and pineapple mixture is used up. Refrigerate for at least 12 hours or overnight.
7. Turn the chilled cake out onto a serving platter, and frost it with the remaining whipped topping, and sprinkle it with the coconut.
( I love maraschino cherries, and buy a butt load to put in this. I’m not sure what the measurement of a butt load comes out as, and I can’t find a butt load on the conversion chart, so just guesstimate how many you want to use if you want to add them to this, or you could leave them out also. I just add them after I add the pineapple mixture in the layering. They taste good of course, and they also add a pretty color to it.)