Snowball Cake

• 2 tablespoons unflavored gelatin
• 1/4 cup cold water
• 1 cup boiling water
• 1 cup sugar
• 1 tablespoon lemon juice
• 1 can (20 ounces) crushed pineapple, drained
• 1 carton (16 ounces) frozen whipped topping, thawed, divided
• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
• 1-1/2 cups sweetened shredded coconut

1. In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Stir in sugar and lemon juice until sugar is dissolved. Add pineapple. Refrigerate until partially thickened, about 20 minutes. Fold in 4 cups whipped topping.
2. Line a 3-qt. round bowl with plastic wrap. spoon about 2 cups pineapple mixture into bowl. Layer with half of the cake cubes and half of the remaining pineapple mixture. Repeat layers. Refrigerate for at least 4 hours.
3. Unmold onto a serving plate. Spread remaining whipped topping over cake. Sprinkle with coconut.

unflavored gelatin, cold water, boiling water, sugar, lemon juice, pineapple, frozen whipped topping, cake, coconut

Taken from www.tasteofhome.com/recipes/snowball-cake/ (may not work)