Coconut Angel Squares

Yield: 12 to 15 servings

Ingredients

• 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

Instructions

1. Place cake cubes in a greased 13 x 9 x 2 inch dish.
2. In a mixing bowl, beat milk and pudding mixes on low speed for 2 minutes.
3. Add ice cream; beat on low just until combined.
4. Spoon over cake cubes.
5. Spread with whipped topping; sprinkle with coconut. cover and chill for at least 1 hour.
6. Refrigerate leftovers.