1 (8 oz.) bottle maraschino cherries
1 (4 oz.) pkg. marshmallows
1 (9 oz.) can crushed pineapple
1 tbsp. unflavored gelatin
1 c. milk
1 pt. heavy cream, whipped
1 c. blanched sliced almonds or walnuts
1 (8-inch) angel food cake

Cut cherries in quarters and marshmallows into small pieces. Drain pineapple and combine with cherries and marshmallows. Let stand about 2 hours. Soften gelatin in 1/2 cup cold milk. Heat remaining 1/2 cup milk and add to softened gelatin. Refrigerate until gelatin is partially set. Add fruit mixture and nuts. Fold into whipped cream.

Slice cake horizontally into 3 equal sized layers. Spread fruit filling between cake layers and over the top and sides of the cake. Chill until mixture is firm. Refrigerate until served. May be made 1 day prior to serving.

Yield: 16 servings.