Recipe - Fruit And Angel Dessert

1 lg Angel food cake; (about 10
oz)
15 ounce Crushed pineapple
12 ounce Cool Whip; thawed
3 One half ounce Flaked coconut; toasted
6 ounce 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 9x13inch 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 recipeludigest by Nancy Pallotta nancee@neo.lrun.com on Feb
17, 1998