INGREDIENTS
1
angel food cake (14 oz. store-bought or bake your own)
1 16 ounce container
sour cream
1 8 ounce container
Cool Whip non-dairy whipped topping
1 5 1/2 ounce can
evaporated milk
3/4 cup
powdered (confectioners) sugar
About 4 c. thinly sliced fresh strawberries
3/4 cup
coconut
1/4 cup
chopped pecans