Preparation / Directions:
In a medium size bowl, mix 2 envelopes Knox gelatine with 3 tbs cold water
and then 1 cup boiling water. Stir until dissolved and add (drained)
pineapple: stir together and place in refrigerator until set. Set aside 1
1/2
cups of the Cool Whip. Fold the remaining Cool Whip into the pineapple
mixture. Cut angel food cake into thin slices and place 1/2 of the slices in
a 9 x 13 inch glass dish and then spread 1/2 of the pineapple mixture on top
and repeat. Top with the reserved Cool Whip, coconut and cherries.
This is an oldie but goodie. My grandmother makes it all the time, it's
light and it's great for spring and summer. The recipe calls for coconut
and
cherries to top it but they are just suggestions. You can really top with
any
fruit or none at all. Some people use strawberries and blueberries to make a
US flag on top for 4th of July. Anyway, no matter what dessert you m
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