Fruit and Angel Dessert

Ingredients

 * 1 lg. angel cake, about 10 oz.
 * 1 (15 1/4 oz.) can crushed pineapple
 * 1 (6 oz.) jar maraschino cherries, drained and chopped
 * 1 (12 oz.) frozen dessert topping (thawed)
 * 1 (3 1/2 oz.) can (1 1/3 c.) flaked coconut, toasted

Directions

 * 1) Tear cake into bite size pieces.
 * 2) Arrange 1/2 of the cake pieces in the bottom of a 13x9x2 inch baking dish.
 * 3) Top with half the undrained pineapple and half the cherries.
 * 4) Spread half of the dessert topping over all and sprinkle half of the coconut atop.
 * 5) Repeat layers.
 * 6) Cover.
 * 7) Refrigerate overnight.

Contributed by:

 * World Recipes Y-Group