1 bar or loaf angel food cake
2 lg. pkg. instant vanilla pudding
5 c. milk
1 can angel flake coconut
1 lg. Cool Whip
1 jar maraschino cherries, cut
1 c. nuts

Break the cake into small chunks into the bottom of a 9x13 inch pan. Mix pudding and milk together and pour over cake. Sprinkle coconut over pudding. Cover with Cool Whip. Sprinkle chopped nuts and cherries over top. Put in refrigerator overnight or freeze 30-40 minutes. Cut into squares and serve.