Fruit And Angel Dessert - cooking recipe

Ingredients

1 large angel food cake
1 (15 oz.) can crushed pineapple (undrained)
12 oz. carton Cool Whip
2 c. coconut
1 small jar maraschino cherries, chopped

Preparation

Break cake into bite size pieces; arrange half of cake pieces in bottom of a 13 x 9 x 2-inch pan or baking dish.
Top with half of the undrained pineapple and cherries.
Spread half of Cool Whip over all, then sprinkle 1 cup coconut on top.
Repeat.
Cover and refrigerate overnight.
Makes 12 servings.