Fruit and Angel Dessert
Fruit And Angel Dessert is an easy dinner. Made with 1 angel food cake mix or 1 angel food cake (about 10 oz.), 1 (15 oz.) can crushed pineapple, 1 (12 oz.) container cool whip, 1 (3 1/2 oz.) can flaked coconut, toasted and 1 (6 or 7 oz.) jar maraschino cherries, drained and chopped, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Break cake into bite size pieces.
Arrange half of the cake pieces in bottom of a 13 x 9 x 2-inch baking dish.
Top with half of the undrained pineapple and cherries.
Spread half of the dessert topping over all and top with half of the coconut.
Repeat layers, ending with dessert topping and coconut.
Cover and refrigerate overnight.
Makes 12 servings.
π· Perfect Pairings
Complete your meal with these
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