Coconut Cream Angel Cake

I honestly did not get a single bite of this dessert, but that is GREAT when it's the dessert I take to a church lunch! Ask Jay: As ridiculous as it might sound, I judge myself based on how many servings are taken out of my potluck dishes. A wiped-clean dish after a church meal makes for a happy me, and that was the case yesterday with this dessert! I think I know the secret to making a hit dessert for our church though: pies, pudding-type desserts, and anything that resembles a coconut cream pie. This dessert incorporates a little of all of them, but is way easier than a coconut cream pie. I would even compare it to a coconut cream bread pudding, as the angel food cake kind of soaks up the pudding/ice cream combination.

Coconut Cream Angel Cake


INGREDIENTS

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

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