Pineapple Dessert

By therman

Vicki Herman

Ingredients

• 1 store bought angel food cake, either a round or loaf type
• 1 15 oz. can undrained crushed pineapple
• Bag of Angel flake shredded coconut
• 2 - 3 oz. pkgs. of instant vanilla pudding mix
• 2 1/2 cups milk
• 12 oz. container of cool whip
• Toasted pecans

Preparation

Step 1

If using the round angel cake, slice half of the cake and lay in single layer in a 9x13 baking dish. If using a loaf, use entire cake. Spread undrained pineapple over cake. Sprinkle coconut over pineapple to form a layer. Use any extra for topping. Mix the pudding with milk according to directions and pour over coconut. Top with cool whip. Sprinkle with pecans and leftover coconut.