1 container (12-oz) frozen whipped topping, thawed
1 can flaked coconut, toasted*
1 jar (6 or 7-oz)maraschino cherries, well drained and chopped
1 can (15-oz) can crushed pineapple
Break the angel food cake into bite-sized pieces. Arrange half of the cake pieces in the bottom of a 13 x 9-inch pan. Top with half of the undrained crushed pineapple and half the chopped cherries. Spread half of the whipped topping over the fruit; top with half the toasted coconut. Repeat the layers exactly as before, ending with the topping and coconut. Cover and refrigerate overnight.
*Toasting the coconut is optional.
Note: File Photo for reference only.
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