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1 (20 oz.) angel food cake
1 (20 oz.) pkg. frozen coconut
2 (8 oz.) bowls Cool Whip
3 c. milk
1 c. pecans, chopped
1 lg. can crushed pineapple
1 lg. pkg. instant vanilla pudding

Crumble cake in bottom of long dish. Combine vanilla, pudding and milk. Stir in 1 bowl of Cool Whip; pour over cake crumbs. Spoon pineapple over mixture. Sprinkle pecans on top; spread other bowl of Cool Whip on top. Sprinkle with coconut. Refrigerate for 4 hours or overnight before using. Cut into squares. A jar of maraschino cherries can be placed in center of each square for garnish if desired.
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