Fruit and Angel Dessert

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 216.9
  • Total Fat: 4.1 g
  • Cholesterol: 0.2 mg
  • Sodium: 281.1 mg
  • Total Carbs: 42.9 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.9 g

View full nutritional breakdown of Fruit and Angel Dessert calories by ingredient
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Submitted by: JEANSHEP2
Fruit and Angel Dessert

Introduction

By chilling the dessert overnight, the fruits moisten the cake for easier cutting and meld the flavors. Yummy! Great in the summer and company loves it! By chilling the dessert overnight, the fruits moisten the cake for easier cutting and meld the flavors. Yummy! Great in the summer and company loves it!
Number of Servings: 12

Ingredients

    1 large angel food cake (about 10 ozs.)
    1 15-oz. can crushed pineapple, undrained **
    1 12-oz container light Cool Whip, thawed
    1 3 1/2-oz. can flaked coconut. toasted
    1 6- or 7-oz jar maraschino cherries, drained and chopped. (I use the juice to pour over the cake when assembled)

Directions

Break cake into bite-size pieces (should have about 8 cups). Arrange half of the cake pieces in bottom of a 13x9x2 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.

Makes 12 servings.

** I use a 20-oz can of crushed pineapple, as the smaller can just does not cover two layers well.

Number of Servings: 12

Recipe submitted by SparkPeople user JEANSHEP2.





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TAGS:  Desserts |

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