1 c. sweet milk
30 lg. marshmallows
1 lg. can crushed pineapple
1 pt. cream, whipped
1 bag frozen coconut
Crumble cake in a 9"x13"x2" pan. Heat milk and marshmallows until latter is melted. Pour over cake. Spoon pineapple over the top. Spread whipped cream and top with coconut. Refrigerate. Cut into squares.
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