Free Recipe Fruit and Angel Dessert
Recipe Type: D Recipes
Recipe Preparation:
Cooking Ingredients for Fruit and Angel Dessert Recipe
1 lg Angel food cake; (about 10
-oz)
15 oz Crushed pineapple
12 oz Cool Whip; thawed
3-1/2 oz Flaked coconut; toasted
6 oz Maraschino cherries; drained
-and chopped
Fruit and Angel Dessert Preparation
Break cake into bite sized pieces (should have about 8 cups). Arrange half of the cake pieces in the bottom of a 9×13-inch baking dish. Top with half of the undrained pineapple and cherries. Spread half of the Cool Whip over all, and top with half of the coconut. Repeat layers, ending with Cool Whip and coconut. Cover and refrigerate overnight. Recipe by: Better Homes and Gardens by Nancy Pallotta <nancee@neo.lrun.com> on Feb 17, 1998
Cooking Temperature:
Recipe Serves: 12
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