Pineapple Cherry Dessert
When served in long stemmed glasses, this easy dessert looks very fancy.
- 1 container whipped dessert topping (8 oz)
- 1 can crushed pineapple (20 oz)
- 1 angel food cake (store bought or homemade)
- 1/2 jar maraschino cherries, drained (10 oz jar)
Tear or slice angel food cake into 1-inch pieces. Place cake cubes into serving dishes.
Fold pineapple and cherries into Cool Whip and spoon over the cake cubes.
Refrigerate several hours. Makes 6 to 8 servings. Enjoy!