1 lg. angel food cake, homemade or bought
Fruit cream filling

1. Slice entire top from cake about 1 inch down; lift off top.

2. Cut down into cake 1 inch from outer edge and 1 inch from middle hole, leaving cavity for filling.

3. Fill cake cavity with fruit cream filling.

4. Replace top of cake, spread with remaining cream mixture on top and sides.

5. Chill 4-8 hours before serving.

3 c. heavy cream
1/3 c. confectioners' sugar
3/4 c. crushed pineapple
1 c. fresh strawberries
6 marshmallows, cut in squares

1. Whip cream and sugar until stiff.

2. Fold in the other ingredients in a little less than 1/2 the cream. Spread the rest of the cream on cake.