1cup(227g)pineapple juice drained from a 20-ounce can crushed pineapple - add water to make 1 cup if necessary
crushed pineapple from a 20-ounce can
¾cup(156g)granulated sugar
(28g)juice of 1 lemon
1cup(166g)fresh strawberries, chopped
2 8-ounce(452g)tubs of whipped topping
1(340 g)angel food cake, baked
whole strawberries for garnish
Instructions
Sprinkle 2 small packages unflavored gelatin over 4 tablespoons cold water and allow it to dissolve.
Add 1 cup boiling water, 1 cup pineapple juice drained from a 20-ounce can crushed pineapple, crushed pineapple from a 20-ounce can, 3/4 cup granulated sugar, juice of 1 lemon, and 1 cup fresh strawberries, chopped. 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.
Refrigerate overnight.
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.