Submitted by Sarah Collett
- 3 small boxes Dream Whip
- 1 No. 2 can (20 oz) crushed pineapple, undrained
- 1 medium angel food cake
- 2 small envelopes unflavored gelatin
- 1 (8 oz) Philadelphia cream cheese, softened
- 1 medium size bag shredded coconut
- 1 small or medium jar maraschino cherries
Dissolve 2 small envelopes of unflavored gelatin into 3/4 cup boiling water. Set aside until warm, then stir in ½ cup cold water.
Meanwhile, mix 2 packages of Dream Whip until stiff and add softened cream cheese. Add undrained pineapple to gelatin and water mixture. Then add gelatin and pineapple mixture to Dream Whip and cream cheese mixture. Stir until well-blended.
Break or cut half of the angel food cake into uniform pieces into the bottom of a 9×13 dish. Pour half of the Dream Whip mixture over cake. Repeat with the rest of the cake and pour remaining Dream Whip mixture over rest of cake. (An optional method, as shown in the photo, is to cut cake into three layers, adding Dream Whip mixture between layers.) Mix the third package of Dream Whip and spread it over the finished cake. Sprinkle coconut over the top and garnish with maraschino cherries.
This cake can be decorated for Easter by tinting the coconut according to package directions and adding jelly beans, or as a summer treat by tinting the coconut garnish with chunks of fresh fruit.