1 angel food cake, baked
1 c. heavy cream
3 tbsp. sugar
1/2 tsp. vanilla
1/4 c. quartered maraschino cherries
1/4 c. crushed pineapple, drained
1/4 lb. marshmallows cut in lengths
1/2 c. chopped walnuts

Combine cream, sugar and vanilla. Fold in cherries, pineapple and marshmallows. Add walnuts. Chill. When angel food cake is cool, with a serrated knife cut in a 1 inch slice from top, cut out a 2 inch wide by 2 inch deep ring in the center. Spoon in filling. Replace top.

Frost with 1 1/2 pints of cream, whipped and sweetened with 3 tablespoons sugar. Chill. Decorate with pineapple chunks and cherries. Serves 12.