Coconut Angel Squares

1 (8-inch) prepared angel food cake, cut into 1/2-inch cubes
1 1/2 cups cold milk
2 (3.4 ounce) boxes instant coconut cream pudding mix
1 quart vanilla ice cream, softened
1 (8 ounce) carton frozen whipped topping, thawed
1/4 cup flaked coconut, toasted

Place cake cubes in a greased 13 x 9 x 2-inch dish.

In a mixing bowl, beat milk and pudding mixes on low speed for 2 minutes. Add ice cream; beat on low just until combined. Spoon over cake cubes. Spread with whipped topping; sprinkle with coconut. cover and chill for at least 1 hour. Refrigerate leftovers.

Yield 12-15 servings.