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1 (10 oz) angel food cake
1 (3½ oz) can flaked coconut
1 (15 oz) can pineapple; crushed toasted
1 (12 oz) whipped topping; thawed
1 (6 oz) jar of maraschino cherries; drained & chopped

Break the cake into bite-size pieces. Arrange one-half (about 4 cups) in the bottom of the 13x9x2 pan. Top with half of undrained pineapple and cherries. Spread half of the topping over all and top with one half of the coconut. Repeat layers, ending with topping and coconut. Cover and refrigerate overnight. Makes 12 servings. A Make-Ahead-Dessert!