1 (1 lb. 4 1/2 oz.) can crushed pineapple
2 (3 oz.) pkgs. lemon jello
3 c. mini marshmallows
1 c. whipped cream
1 loaf angel cake, cut in 1/2 inch cubes
2 1/2 c. boiling water

Drain pineapple, reserving 1 cup syrup. Dissolve jello and marshmallows in boiling water. Stir; add syrup. Chill until almost thickened; whip. Fold in pineapple, cream and cake.

Pour into 10-inch tube pan (I use Teflon pan) or 3-quart mold. Refrigerate. Serves 12-14.

Optional: Garnish with frosted green grapes in middle, grated orange rind on top, lemon leaves on edge of plate.