Fruit And Angel Dessert - cooking recipe

Ingredients

2 large angel food cakes
1 (15 oz.) can crushed pineapple
1 (12 oz.) container frozen whipped dessert topping, thawed
1 (3 1/2 oz.) can flaked coconut, toasted
2 (6 or 7 oz.) jars 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; top with half of the coconut.
Repeat layers, ending with dessert topping and coconut.
Cover; refrigerate overnight.
Makes 12 servings.