Fruit And Angel Dessert - cooking recipe

Ingredients

1 large angel food cake, broken in bite size pieces
1 large can crushed pineapple (undrained)
1 (10 oz.) jar maraschino cherries, chopped and drained
1 (16 oz.) tub Cool Whip
1 (3 1/3 oz.) can flaked coconut

Preparation

Break cake into bite size pieces (should have about 8 cups). 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, then top with cherries.
Spread half of the Cool Whip over all and top with half of the coconut.
Repeat layers.
Toast the coconut that goes on top of the last layer.
Cover and refrigerate overnight.