- 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
Directions See How It's Made
- 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.