1 (No. 3) can crushed pineapple
24-36 lg. marshmallows
1 c. chopped pecans
1 lg. Cool Whip
1 angel food cake (packaged or homemade)

Break cake into 1" pieces. Line bottom of 9"x13" pan. Reserve 1/2 of pieces for top layer. Cook crushed pineapple and marshmallows until the marshmallows are melted. Set aside to cool. When cooled, add nuts and mix thoroughly. Fold into Cool Whip. Pour 1/2 mixture over bottom layer of cake. Add remaining cake pieces on top. Cover with remaining pineapple mixture. Refrigerate overnight. Keeps days in refrigerator.