1 can (1 lb. 4 oz.) crushed pineapple
2 (3 oz.) pkg. lemon Jello
3 c. miniature marshmallows
2 1/2 c. boiling water
1 c. heavy cream, whipped
1 angel food cake cut into 1" squares

Drain pineapple and save 1 cup juice. Store in refrigerator until ready for use. Dissolve Jello and marshmallows in the 2 1/2 cups boiling water. Add pineapple juice. Chill until almost thick and then whip with electric beater. Fold gently so as not to crush cake squares, into above mixture, pineapple, cream and cake squares.

Pour into angel food cake pan and chill until ready to serve, at least 3 hours. To take out of pan, use a wet knife and cut around edges of cake pan. Set in warm water for just a few seconds. Place a plate on top of pan and turn over to release cake. May be eaten just as is or garnish with an icing of whipping cream, topped with fresh mint leaves and orange rind.