2small packages unflavored gelatin - 2 tablespoons total
1cuppineapple juice drained from a 20-ounce can crushed pineapple - add water to make 1 cup if necessary
Crushed pineapple from a 20-ounce can
Juice of 1 lemon
1cupfresh strawberries - chopped
2 8-ouncecontainers whipped topping
1angel food cake - baked
Whole strawberries for garnish
Sprinkle gelatin over cold water and allow to dissolve.
Add boiling water, pineapple juice, sugar, lemon juice, and strawberries and stir to combine.
Refrigerate until slightly jelled and gently fold in whipped topping.
Tear angel food cake into bite-sized pieces.
Line a 4-quart mixing bowl with plastic wrap or criss-cross 2 long and narrow pieces of wax paper over the bottom of the bowl.
Then start with a handful of angel food cake pieces as your first layer. Now add a layer of the gelatin/fruit mixture, then another layer of angel food cake. Alternate layers until all is used. It's a good idea to push the cake pieces against the side as you build your cake so it will hold together and have a firm base for the whipped topping later on.
The next day, turn the cake out onto a cake plate with the help of plastic wrap or wax paper. Remove the wrap and frost with the second container of whipped topping. Decorate with flaked coconut for a "snowball" effect.