Angel Food Torte - cooking recipe

Ingredients

1/2 c. cold milk
1 (3.4 oz.) pkg. instant vanilla pudding mix
1 (8 oz.) can crushed pineapple (undrained)
1 (8 oz.) carton frozen whipped topping, thawed
1 (10-inch) prepared angel food cake
1/2 c. flaked coconut
maraschino cherries

Preparation

In a bowl, combine milk, pudding mix and pineapple; mix well. Fold in the whipped topping.
Cut cake horizontally into three layers.
Place the bottom layer on a serving plate; spread with 1 1/3 cups pineapple mixture.
Repeat.
Place top layer on cake; spread with remaining pineapple mixture.
Sprinkle with coconut and garnish with cherries. Yield: 12 servings.