1 pkg. lemon jello
1 c. boiling water
1 c. pineapple juice
1 pt. whipping cream
1 sm. can crushed pineapple, drained
1 sm. jar maraschino cherries, chopped
16 lg. marshmallows, cut up
1/2 angel food cake

Dissolve jello in water. Add juice. When this begins to set, add the whipped cream and fold together. Add pineapple, cherries, and marshmallows. Break the cake up. Put into 9 x 13 inch pan. Pour jello mixture over top. Refrigerate overnight.