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Angel Food Delight


This tastes best when made 24 hours in advance to allow ingredients to soak into the angel food cake.


  • 2 angel food cakes (in loaves)
  • 2 (15 ounce) cans crushed pineapple (undrained)
  • 2 (8 ounce) containers Cool Whip, thawed
  • 1 bag flaked coconut
  • 1 large jar maraschino cherries, drained and halved


  1. Break 1 loaf of angel food cake into bite-size pieces and place in 13 x 9 x 2-inch pan.
  2. Top with 1 can pineapple and half of the cherries.
  3. Spread 1 container of Cool Whip over entire pan and top with coconut (as much as desired).
  4. Repeat layering with remaining ingredients.
  5. Cover and refrigerate overnight.


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