Bonnie Wright liked coconut and this was a favorite dessert of hers that she liked to take to pitch-ins at church. This dessert needs to set overnight or freeze until you're ready for it.
3 packages Knox gelatin
4 tablespoons cold water
1 cup boiling water
2 tablespoons lemon juice
1 cup sugar
1 16-ounce can crushed pineapple ( drained?)
3 8-ounce cartons cool whip
1 stale or second-day angel food cake
1 cup coconut
1/2 cup chopped nuts
Maraschino cherry Mix gelatin in cold water until dissolved. Add boiling water, lemon juice, sugar, and pineapple. Set until partly jellied in refrigerator. Tear up in small pieces the angel food cake. Fold 2 (8oz) cartons of cool whip and cake into gelatin mixture. Put in a 9x13 pan. Set overnight or freeze until you are ready for it. Mix 1 cup coconut and 1 (8oz) carton of Cool Whip. Frost cake. Sprinkle coconut on top and decorate with maraschino cherries.
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