1 angel food cake
24 marshmallows
1/2 cup milk
1 can crushed pineapple (large), well drained
1 jar maraschino cherries, chopped
1 large carton of whipped topping
Flake coconut
Crumble angel food cake into a 9x13 inch glass pan. Melt marshmallows with milk. Spoon over cake. Spoon pineapple over top then cherries. Spread whipped topping over all. Sprinkle with coconut and refrigerate.
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