Fruit And Angel Dessert

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CATEGORY	CUISINE	TAG	YIELD
		Dessert	12	Servings

INGREDIENTS

1		Angel food cake, about 10
		oz
15	oz	Crushed pineapple
12	oz	Cool Whip, thawed
3 1/2	oz	Flaked coconut, toasted
6	oz	Maraschino cherries, drained
		and chopped

INSTRUCTIONS

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.
Recipe by: Better Homes and Gardens  Posted to recipelu-digest by Nancy
Pallotta <[email protected]> on  Feb 17, 1998

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