| 1 | Prepared | Angel Food Cake, cut in 1/2" cubes |
| 1 1/2 | Cups | Cold milk |
| 2 | Pkgs. (3.2 oz each) | Instant coconut cream pudding mix |
| 1 | Quart | Vanilla ice cream, softened |
| 1 | Carton (8 oz.) | Frozen whipped topping |
| 1/4 | Cup | Flaked coconut, toasted |
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