Fruit and Angel Dessert

1 large angel food cake
One 15-ounce can crushed pineapple pie
One 12-ounce container Cool Whip, thawed
One 3-1/2-ounce can flaked coconut, toasted
One 6-ounce bottle maraschino cherries, drained and chopped

Break cake into bite-sized pieces (about 8 cups). Arrange half of the cake pieces in bottom of 13 x 9 x 2 inch baking Pyrex dish. Top with half of the drained pineapple and cherries. Spread 1/2 of the Cool Whip over fruit and top with 1/2 of the coconut. Repeat layers ending with Cool Whip and coconut. Cover and refrigerate over night.

Serves 12.

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Cajun Country -- New Iberia, Louisiana