2 1/2 pts. whipping cream
6 tbsp. sugar
1/2 c. chopped maraschino cherries
1/2 c. crushed pineapple
1/2 c. chopped pecans
1/2 c. sm. marshmallows

Drain all fruit. Cut a 1 inch slice from top of a 10 inch baked angel food cake with a serrated knife. Cut out a 1 inch wide and 1 1/2 inch deep ring in cake. whip whipping cream and add 6 tablespoons sugar. Divide the whipping cream. In half of cream, add 2 drops of red food coloring, cherries, pineapple, nuts and marshmallows. With this mixture fill the cut ring and put the top of cake on. Spread the other half of cream on top and sides of cake.