From Barry’s Grandma – yummy!
1 large angel food cake (rub off the brown crust and break into small pieces with a fork)
Dissolve 1 package lemon jello in 1 C boiling water. Add 1 C OJ and the juice of 1/2 lemon. Let sit in fridge until semi-solid. Fold 3 C Cool Whip into gelatin mixture til blended, then blend with cake until coated. Line a large bowl with Saran wrap and scoop in the mixture. Refrigerate overnight.
Before serving, turn into large plate, coat with remaining Cool Whip, and coat with coconut. Keep refrigerated.
Substitute raspberry jello and replace the lemon juice with additional OJ for a pink snowball (Valentine’s Day on Cayenne, 2004)