Fruit and angel dessert

Yield: 12 Servings

Measure Ingredient
1 large Angel food cake; (about 10 oz)
15 ounces Crushed pineapple
12 ounces Cool Whip; thawed
3½ ounce Flaked coconut; toasted
6 ounces Maraschino cherries; drained and chopped

Break cake into bite sized pieces (should have about 8 cups). Arrange half of the cake pieces in the bottom of a 9x13-inch baking dish. Top with half of the undrained pineapple and cherries. Spread half of the Cool Whip over all, and top with half of the coconut. Repeat layers, ending with Cool Whip and coconut. Cover and refrigerate overnight.

Recipe by: Better Homes and Gardens Posted to recipelu-digest by Nancy Pallotta <nancee@...> on Feb 17, 1998

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