Sno-Ball Cake

• 1 large angel food cake (I use Betty Crocker cake mix)
• 3 pkg. Dream Whip
• 1 1/2 c. milk
• 2 pkg. Knox gelatine
• 4 Tbsp. cold water
• 1 c. boiling water
• 1 large can (20 oz.) crushed pineapple (I use the heavy syrup), do not drain juice
• 1 c. sugar
• 1/2 tsp. salt
• juice of 1 lemon or 2 or 3 Tbsp. ReaLemon juice

1. Chill mixture in refrigerator until thick but not firm.
2. Whip 2 packages of Dream Whip with 1 cup milk, then add pineapple mixture to Dream Whip and blend.
3. Tear angel food cake into 1-inch pieces or smaller.
4. Line large mixing bowl with Saran Wrap, then put layer of cake, layer of pineapple mixture.
5. Repeat, adding layers (3 or 4 layers of each) ending with layer of mixture.
6. Chill until firm, then turn cake upside down.
7. Remove Saran Wrap and frost with 1 package of Dream Whip.
8. Cover with coconut.
9. Keep refrigerated until served.

angel food cake, dream whip, milk, gelatine, cold water, boiling water, pineapple, sugar, salt, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=262767 (may not work)