2 cups milk
1 (8-ounce) container frozen whipped topping, thawed
1 (9-inch) round angel food cake, cut into 1-inch cubes
1 (20-ounce) can pineapple tidbits, drained
1 cup toasted coconut*
8 maraschino cherries
In a medium bowl, combine milk and pudding mix. Using a wire whisk, beat 30 seconds then let stand 2 minutes, or until thickened. Fold in whipped topping. In a trifle dish or glass bowl, layer half each of cake cubes, pudding, pineapple and coconut. Repeat layers; top with cherries. Cover and chill 1 hour.
*Toasted shredded coconut: Heat oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake 3 to 5 minutes, or until golden. Watch carefully so it won’t burn.