1 sm. or 2/3 of angel food cake, torn into bite-size
1 pkg. lemon Jello
1/2 lb. marshmallows
Sm. can crushed pineapple
1/2 pt. whipping cream

Cut marshmallows. Pour pineapple juice and crushed fruit over this. Add whipped Jello and whipped cream. Alternate cake and mixture until used up. Set in refrigerator for 24 hours. Serve with whipped cream.