Title: Fruit and Angel Dessert
Categories: Dessert
Yield: 12 Servings

1	lg	Angel food cake (about 10 oz)
15	oz	Can crushed pineapple
12	oz	Container cool whip; thawed
3 1/2	oz	Can flaked coconut; toasted
6	oz	Jar maraschino cherries; drained and chopped

Break cake into bite sized pieces (should have about 8 cups). Arrange half of the cake pieces in the bottom of a 9x13-inch baking dish. Top with half of the undrained pineapple and cherries. Spread half of the Cool Whip over all, and top with half of the coconut. Repeat layers, ending with Cool Whip and coconut. Cover and refrigerate overnight.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Better Homes and Gardens

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