How to Make Angel's Delight

Step-by-Step Guide

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   Step 1: Take one angel food cake

   Don't be shy.
   
   Rip this piece into roughly one-inch chunks and place them in the bottom of the 9x13 pan.
   
   Use the whole cake to make a layer in the bottom of the pan.
   
   It will look full after about 85% of the cake is gone; just keep gently pressing pieces into nooks and crannies.
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   Step 2: and pull a large piece (about four inches wide) off.

   Open the can all the way and spoon about half of the crushed pineapple over the angel food cake. , Pick out about 12 cherries and put them on a plate, then cut them in half with a sharp knife.
   
   Place the cherry halves in the pan with the pineapple and cake, making sure the fruit is evenly distributed on top of the cake. ,, Use one whole tub. ,,,,,
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   Step 3: Wash your hands

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   Step 4: and then open the can of pineapples just enough to drain the juice into a bowl (you'll need it later).

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   Step 5: Open the maraschino cherries and drain the juice into another bowl.

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   Step 6: Take a spoon and drizzle a goodly amount of the cherry and pineapple juices over the cake - about a third of the juice should suffice.

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   Step 7: Use another spoon

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   Step 8: spread Cool Whip over the fruit layer.

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   Step 9: Sprinkle a thin layer of shredded coconut on top of the cool whip.

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    Step 10: Repeat the above steps with the remaining angel food cake

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    Step 11: crushed pineapple

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    Step 12: 12 more cherries

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    Step 13: their respective juices

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    Step 14: and cool whip.

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    Step 15: Cover and let sit in the refrigerator overnight

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    Step 16: to let the cake absorb the juice and settle.

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    Step 17: Keep chilled until ready to serve; dole it out with a large serving spoon or spatula.

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    Step 18: Finished.

Detailed Guide

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