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1 Angel Food Cake
2 small boxes vanilla pudding
1 large can crushed pineapple in heavy syrup
2 9oz cool whip
2 cans cherry pie filling
Chopped pecans
1. Tear angel food cake into pieces and place in clear glass container (large deep rough or 9x13).
2. Mix instant pudding according to package direction and pour over top of cake pieces.
3. Layer pineapple, then cool whip.
4. Top with cherry pie filling.
5. Add chopped pecans.
6. Store in refrigerator.
Serves 8 to 14
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1st Keep
 Hessie
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