Fruit And Angel Dessert - cooking recipe

Ingredients

1 large angel food cake (about 10 oz.)
1 (15 oz.) can crushed pineapple
1 (12 oz.) frozen whipped dessert topping, thawed
1 (3 1/2 oz.) can flaked coconut, toasted
1 (6 oz.) jar maraschino cherries, drained and chopped

Preparation

Break cake into bite size pieces.
Arrange half in bottom of 13 x 9 x 2-inch baking dish.
Top with half the undrained pineapple and cherries.
Spread half of dessert topping; top with half of coconut.
Repeat layers.
Cover and refrigerate overnight.