Fruit and Angel Dessert

To make short work of this make-ahead dessert, purchase an angel food cake from your favorite bakery. By chilling the dessert overnight, the fruits moisten the cake for easier cutting. Prep time is if using a store-bought angel cake.

• Ready In: 20 mins
• Serves: 12

Ingredients

• 1  large  angel food cake (about 10 ounces)
• 15  ounces crushed pineapple (do not drain)
• 12  ounces  frozen dessert topping (thawed)
• 3 1⁄2 ounces flaked coconut (toasted)
• 6 (7 ounce) jars maraschino cherries (drained and chopped)

Directions

1. Break cake into bite-size pieces ~ should have about 8 cups.
2. Arrange the cake pieces in bottom of a 13x9x2 inch baking dish.
3. Top with 1/2 of the 'undrained' pineapple and cherries.
4. Spread 1/2 of the dessert topping over all and top with 1/2 of the coconut.
5. Repeat layers ending with dessert topping and coconut.
6. Cover and refrigerate overnight.