Ingredients
1/2 cup cold whole milk1 package (3.4 ounces) instant vanilla pudding mix1 can (8 ounces) crushed pineapple, undrained1 carton (8 ounces) frozen whipped topping, thawed1 prepared angel food cake (8 to 10 ounces)1/2 cup sweetened shredded coconutMaraschino cherries
Preparation
In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in pineapple. Fold in whipped topping.
Split cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1-1/3 cups pineapple mixture. Repeat. Place top layer on cake; spread with remaining pineapple mixture. Sprinkle with coconut; garnish with cherries.
