8 oz. cream cheese (softened)
1 lg. Angel food cake
15 oz. can crushed pineapple (undrained)
12 oz. Cool Whip
3 1/2 oz. can flaked coconut (toasted)
1 sm. jar maraschino cherries (chopped, reserve a few for decoration)
1/4 to 1/2 c. powdered sugar

Break cake into bite sized pieces, and arrange 1/2 of it in the bottom of a 9 x 13 pan. Top with half of pineapple and 1/2 of the chopped cherries. Mix cream cheese, cherry juice and powdered sugar until smooth. Pour over pineapple and cake. Sprinkle with 1/2 of the coconut. Top with 1/3 of Cool Whip. Add rest of cake, pineapple, cherries. Top with Cool Whip, sprinkle with coconut and decorate with cherries. Refrigerate overnight