Fruit And Angel Dessert - cooking recipe

Ingredients

1 large (10 oz.) angel food cake
1 (16 oz.) can fruit cocktail
1 (12 oz.) container frozen whipped topping, thawed
2 (11 oz. each) cans mandarin orange sections
1 (3 1/2 oz.) can flaked coconut, toasted
1 (7 oz.) jar maraschino cherries, drained and chopped

Preparation

Break cake into bite size pieces (about 8 cups).
Arrange half the cake pieces in bottom of an oblong baking dish.
Top with half of the undrained fruit and the chopped cherries.
Spread half the whipped toping over all and top with coconut.
Repeat layers. Cover and refrigerate overnight.
Yield:
12 servings.