Print Recipe

Coconut Angel Squares


  • 1 (8-inch) prepared angel food cake, cut into 1/2-inch cubes
  • 1 1/2 cups cold milk
  • 2 (3.4 ounce) boxes instant coconut cream pudding mix
  • 1 quart vanilla ice cream, softened
  • 1 (8 ounce) carton frozen whipped topping, thawed
  • 1/4 cup flaked coconut, toasted


  1. Place cake cubes in a greased 13 x 9 x 2-inch dish.
  2. In a mixing bowl, beat milk and pudding mixes on low speed for 2 minutes.
  3. Add ice cream; beat on low just until combined.
  4. Spoon over cake cubes.
  5. Spread with whipped topping; sprinkle with coconut. cover and chill for at least 1 hour.
  6. Refrigerate leftovers.

Yield 12-15 servings.

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