Fruit and Angel Dessert

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

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.

angel food cake, pineapple, coconut, maraschino cherries

Taken from www.food.com/recipe/fruit-and-angel-dessert-429484 (may not work)