2 (8 1/4 oz.) cans pineapple chunks
49 (14 oz. bag) Kraft caramels
2 bananas, sliced
1/4 c. shredded coconut
9-inch cake layer, cut into wedges

Drain pineapple, reserving syrup. Melt caramels with 1/3 cup syrup in covered double boiler or in saucepan over low heat. Stir occasionally until sauce is smooth. Lightly toss pineapple, bananas and remaining syrup; drain. Add coconut; toss lightly. Top cake wedge with fruit mixture; drizzle over sauce. Garnish with additional coconut, if desired. Yield: 8 servings.