Snowballs Cake

• 1 package (16 ounces) angel food cake mix
• 2 envelopes unflavored gelatin
• 1/4 cup cold water
• 1 cup boiling water
• 1 can (20 ounces) crushed pineapple, undrained
• 1 cup sugar
• 3 tablespoons lemon juice
• 1/4 teaspoon salt
• 4 envelopes whipped topping mix (Dream Whip)
• 2 cups milk
• Toasted sweetened shredded coconut and maraschino cherries

1. Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert cake onto a wire rack; cool completely, about 1 hour.
2. Meanwhile, in a large bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir in boiling water until gelatin is dissolved. Add the pineapple, sugar, lemon juice and salt. Refrigerate until partially thickened, about 40 minutes.
3. In a large bowl, beat whipped topping mixes and milk until stiff. Fold into pineapple mixture.
4. Run a knife around sides and center tube of cake pan; remove cake from pan and cut into 1-in. cubes. Place half of the cake cubes in a 13-in. x 9-in. dish; top with half of the filling. Repeat layers. Refrigerate for at least 1 hour.
5. Sprinkle with coconut. Cut into squares; top each with a cherry.

angel food cake mix, unflavored gelatin, cold water, boiling water, pineapple, sugar, lemon juice, salt, milk, coconut

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