Angel Dessert

5 ingredients
4 steps

Ingredients

  • 1 large angel food cake
  • 1 (15 oz.) can crushed pineapple
  • 1 (12 oz.) whipped topping
  • 1 (3 oz.) can coconut
  • 1 (6 to 7 oz.) jar maraschino cherries, chopped and drained

Directions

  1. 1
    Break cake into bite-sized pieces in bottom of 9 x 13-inch dish.
  2. 2
    Top with half of the undrained pineapple and the cherries. Spread half of whipped topping over all and sprinkle with half of coconut.
  3. 3
    Repeat layers.
  4. 4
    Cover and refrigerate overnight.

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