60 lg. marshmallows
2/3 c. FRESH lemon juice
1 c. hot water
Few drop yellow cake coloring
Grated rind of 1 lemon
2 c. heavy cream, whipped
1 lg. 8 1/2 oz. angel food cake, cut into 1 to 1 1/4 inch cubes

Melt marshmallows in lemon juice and hot water. Transfer to large bowl. Cool. Add few drops yellow cake coloring. Fold in grated rind and whipped cream. Fold in cake cubes gently but thoroughly. (Do not mush.) Pour into buttered 9 x 13 baking dish. Chill. Frost top with Cool Whip and toasted chopped pecans.