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: [‘angel food cake’, ‘crushed pineapple’, ‘frozen dessert topping’, ‘flaked coconut’, ‘maraschino cherries’]
Quantity of 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)”]
Number of Servings: 12
Steps: [‘Break cake into bite-size pieces ~ should have about 8 cups.’, ‘Arrange the cake pieces in bottom of a 13x9x2 inch baking dish.’, “Top with 1/2 of the ‘undrained’ pineapple and cherries.”, ‘Spread 1/2 of the dessert topping over all and top with 1/2 of the coconut.’, ‘Repeat layers ending with dessert topping and coconut.’, ‘Cover and refrigerate overnight.’]