1. Begin by cutting the store-bought angel food cake into 1-inch cubes and set them aside.
2. In a mixing bowl, pour the reserved juice from the canned crushed pineapple and mix it with gelatin. Let it soften for about five minutes.
3. Boil 1 cup of water, dissolve 1/2 cup of sugar in it, stirring until completely dissolved.
4. Add the boiling water mixture to the softened gelatin, stirring continuously until the gelatin is fully dissolved.
5. Stir in 1 cup of cold water and 2 tablespoons of lemon juice to the gelatin mixture for a tart flavor base.
6. Gently fold the drained crushed pineapple into the gelatin mixture until well combined.
7. Add the Cool Whip to the mixture and gently fold it in to maintain its fluffy texture.
8. Line a mixing bowl with parchment paper to prevent sticking.
9. Place a layer of 1/3 of the cake cubes at the bottom of the prepared bowl.
10. Pour half of the Cool Whip and gelatin mixture over the first layer of cake cubes.
11. Add another layer of cake cubes using another third portion, followed by the remaining Cool Whip and gelatin mixture.
12. Top with the last layer of cake cubes to complete the layers.
13. Cover the bowl with parchment paper and wrap the bowl in plastic wrap, pressing slightly to compact the layers.
14. Place the bowl in the refrigerator and let it chill for at least 8-10 hours or overnight for the cake to set.
15. After chilling, carefully un-mold the cake onto a serving plate and peel off the parchment paper.
16. Coat the entire cake with sweetened flaked coconut to create the cake’s signature snowball appearance.
17. Optionally, decorate with Maraschino cherries for a festive and classic finishing touch.