1/2 angel food cake
1/2 lb. small marshmallows
1 lb. can crushed pineapple
1 orange, juice and pulp
1/2 c. sugar
1 pkg. lemon Jello
1 c. hot water
1 pt. whipping cream
1 sm. bottle maraschino cherries
1/2 c. chopped nuts

Dissolve Jello in hot water. Cool to consistency of egg whites. Mix marshmallows, crushed pineapple, orange juice, pulp, and sugar together. Add Jello to marshmallow mixture. Whip the cream and fold into the Jello- marshmallow mixture. Break cake into small pieces and spread evenly over bottom of a 14 x 9 1/2 inch pan. Pour mixture over cake. Sprinkle nuts on top. Refrigerate for 24 hours. Serves 15.