2 c. whipping cream, whipped, divided
4 tbsp. powdered sugar, divided
1/2 tsp. vanilla
1/4 c. quartered maraschino cherries
1/2 c. drained, crushed pineapple
1/2 c. chopped walnuts
1 c. miniature marshmallows

Bake 10 inch angel cake. Measure 1 cup whipped cream; stir in 1 tbsp. powdered sugar and vanilla. Fold in cherries, pineapple, nuts and marshmallows. Chill. Cut 1 inch slices from top of cake. Cut out a ring 2 inches wide and 2 inches deep.

Spoon in chilled filling. Replace slice cut from top. Frost top and sides with remaining whipped cream, sweetened with remaining 2 tbsp. sugar. Refrigerate.

At serving time, decorate with drained pineapple chunks and maraschino cherries, if desired.