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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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. 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.
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