1 lb. 4 1/2 oz. can crushed pineapple, drain and reserve 1 c. syrup
3 c. miniature marshmallows
2 1/2 c. boiling water
2 (3 oz.) pkg. lemon Jello
1 angel food cake, torn into pieces
1 c. heavy cream, whipped

Drain pineapple, reserving 1 cup syrup. Dissolve Jello and marshmallows in boiling water; marshmallows will melt quickly. Add reserved syrup; chill until almost thick and then whip. Fold in drained pineapple, whipped cream and cake cubes. Pour into 10 inch tube pan or mold; chill.