1 (1 lb. 4 oz.) can crushed pineapple, drained
2 (3 oz.) pkgs. lemon jello
3 c. mini marshmallows
2 1/2 c. boiling water
2 c. whipped cream (1 c. for inside and 1 c. outside)
Angel food cake cut into 1/2-inch squares

Approximately 7 x 4 x 3 loaf (5 ounces), if packaged cake, or half of round cake.

Drain pineapple and reserve 1 cup syrup. Dissolve jello in boiling water and add the 3 cups mini-marshmallows until melted and add 1 cup pineapple syrup. Refrigerate until almost thickened.

Whip 1 cup cream and fold into thickened lemon jello mixture plus crushed pineapple and cut up cake. Pour into a 10-inch tube pan or 3-quart ring mold. Chill overnight.

Frost with 1 cup whipped cream on top and sides. Yield 12-14 servings.