1 angel food cake
1 pkg. (3 oz.) lemon Jello
1 c. boiling water
1 can pineapple chunks, drained
Water
3/4 c. pecans
1 jar maraschino cherries, drained & chopped
1 c. sm. marshmallows
1 c. whipping cream or Cool Whip

Tear cake into chunks and place half in a 9 x 13 inch pan. Dissolve Jello in hot water. Add enough water to pineapple juice to make 1 cup liquid and add to Jello. Chill Jello until partly set. Whip until foamy. Fold in pineapple, cherries and marshmallows and pecans. Fold in cream or Cool Whip. Pour half over cake. Top with remaining cake. Pour rest of mixture over all. Chill overnight.