1 box of angel food cake 1 cup of sweet milk 30 large marshmallows 1 large can of can crushed pineapple 1 pint of cream, whipped 1 bag frozen coconut
Crumble cake in a 9"x13"x2" pan. Heat the milk and marshmallows until latter is melted. Pour over cake. Spoon pineapple over the top. Spread whipped cream and top with coconut. Refrigerate. Cut into squares.
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