Fruit And Angel Dessert - cooking recipe

Ingredients

1 angel food cake mix or 1 angel food cake (about 10 oz.)
1 (15 oz.) can crushed pineapple
1 (12 oz.) container Cool Whip
1 (3 1/2 oz.) can flaked coconut, toasted
1 (6 or 7 oz.) jar maraschino cherries, drained and chopped

Preparation

Break cake into bite size pieces.
Arrange half of the cake pieces in bottom of a 13 x 9 x 2-inch baking dish.
Top with half of the undrained pineapple and cherries.
Spread half of the dessert topping over all and top with half of the coconut.
Repeat layers, ending with dessert topping and coconut.
Cover and refrigerate overnight.
Makes 12 servings.