Sno-Ball Cake

• 1 large angel food cake
• 2 tubs Cool Whip
• 1 can crushed pineapple, drained
• 1 pkg. shredded coconut
• almonds
• cherries
• 1 large pkg. jello (any flavor)

1. Pinch cake into small pieces.
2. Put half in large bowl; set aside.
3. Mix jello according to directions on box and add 1 tub of Cool Whip.
4. Chill in refrigerator for about 30 minutes or until thick.
5. Remove and add drained pineapple; pour over 1/2 cake pieces.
6. Add rest of cake pieces.
7. Pour in rest of jello mixture. Put in freezer for about 1 hour.
8. Take out of freezer and set bowl in a pan of warm water for a few seconds.
9. Slide cake onto cake plate.
10. Spread the other tub of Cool Whip over the cake, then place cherries on cake.
11. Sprinkle nuts and coconut over cake. Keep refrigerated.

angel food cake, tubs, pineapple, shredded coconut, almonds, cherries, jello

Taken from www.cookbooks.com/Recipe-Details.aspx?id=797955 (may not work)