Igloo Cake
2 tbsp unflavored gelatin
1/4 cup cold water
1 cup boiling water
1 cup sugar
1 tbsp lemon juice
20 oz crushed pineapple, drained
16 oz cool whip thawed
1 prepared angel food cake (8 inch, cut into cubes)
1 1/2 cups flaked coconut
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.
Line a 3 qt round bowl with plastic wrap. Spoon about 2 cups of 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.
Unmold onto a serving plate. Spread remaining whipped topping over dessert. Sprinkle with coconut.
1/4 cup cold water
1 cup boiling water
1 cup sugar
1 tbsp lemon juice
20 oz crushed pineapple, drained
16 oz cool whip thawed
1 prepared angel food cake (8 inch, cut into cubes)
1 1/2 cups flaked coconut
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.
Line a 3 qt round bowl with plastic wrap. Spoon about 2 cups of 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.
Unmold onto a serving plate. Spread remaining whipped topping over dessert. Sprinkle with coconut.
