1 sm. angel food cake
1 pkg. banana cream pudding
1 sm. can pineapple slices
1 (8 oz.) container Cool Whip
1 carton fresh strawberries
2 bananas
1 c. coconut
1 c. pecans

Tear cake into small pieces and place in a 13"x9" glass dish. Slice the pineapple, strawberries and bananas. Add to the cake pieces. Cook the pudding according to the package directions. Spread pudding over cake and fruits. Top with the Cool Whip. Garnish with coconut and pecans. Keep refrigerated.