Norwalk Reflector Staff
Oct 29, 2015 at 12:51 PM
2 containers Cool Whip, 1 12 oz. and 1 8 oz.
2 Angel Food Cakes
1 pkg. large lemon jello
1 can crushed pineapple with juice
1 cup sugar
Dissolve lemon Jell-O in a cup of hot water. Add pineapple and pineapple juice and a cup of sugar. Refrigerate to cool. When cool, add one 12-oz. container of Cool Whip. Tear Angel Food cake apart. Alternate cake with Cool Whip and jello mixture in a calendar lined with wax paper. Chill overnight. Frost with 8-ounce container of Cool Whip. Eat as is or add garnishes, such as mandarin oranges and pineapple tidbits.