Snow Ball Cake

Ingredients:

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 flaked coconut and maraschino cherries

Directions:

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.
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.
In a large bowl, beat whipped topping mixes and milk until stiff. Fold into pineapple mixture.
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.
Sprinkle with coconut. Cut into squares; top each with a cherry.

Yield: 20 servings.