1 sm. pkg. cherry Jello
1 pt. whipping cream or Cool Whip
1/4 c. white sugar
1 c. drained, crushed pineapple
1 c. sm. marshmallows
1 sm. bottle maraschino cherries, cut up
1 angel food cake

Set Jello partially; add sugar, fold in pineapple, marshmallows and cherries; add whip cream (fold in gently). Break cake in small pieces (size of nut). Line bottom of 9 x 13 inch dish with the cake. Pour Jello mixture over the cake and lift with fork lightly to mix. Garnish with whip cream and cherries and pecans (grounded) if desired. Refrigerate 1 to 2 hours before serving.