1 bag miniature marshmallows
1 (20 oz.) can crushed pineapple, drained
1 (12 oz.) jar maraschino cherries, no stems
1/2 pt. heavy cream
1 (8 oz.) pkg. cream cheese, softened
1 c. mayonnaise
Red food coloring

Drain pineapple. Pour pineapple over marshmallows. Cover and let set overnight. Next day, cut cherries into quarters. Soften cream cheese. Add cream cheese to marshmallow mixture and mix with mixer.

In separate bowl, beat heavy cream until it looks like whipped cream. Fold cream and cherries into marshmallow mixture. Add enough food coloring to turn mixture pink.

Pour mixture into a bundt pan and freeze. To serve, run warm water outside of pan and place frozen mold on plate. Decorate top with whole cherries. Slice like cake. Can be made ahead of time and left in freezer.