Instructions: Tear angel food cake into bite-size pieces and place into a 13 x 9 glass dish or pan, enough to completely cover the bottom of the dish. In a mixer bowl, add coconut pudding and milk and mix for 1 minute on medium speed. Add softened ice cream and mix until just combined. Pour over cake cubes. Refrigerate for 30 minutes. Spread with Cool Whip and garnish with toasted coconut. Refrigerate until ready to serve.

NOTES : I use toasted coconut pudding by Royal. It gives this dessert more coconut flavor.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.