Pineapple And Angel Food Cake Dessert - cooking recipe

Ingredients

1 large angel food cake
15 ounces crushed pineapple
12 ounces Cool Whip Lite
1 (3 1/2 ounce) can coconut, toasted
maraschino cherry, drained and chopped

Preparation

Break cake into bite size pieces. Arrange half of the cake pieces in bottom of 13x9 dish. Top with half of undrained pineapple and cherries. Spread half of dessert topping over all and top with half of coconut. Repeat layers, ending with cool whip and cocnut. Cover and refrigerate overnight.