1 white angel food cake
2 1/4 c. miniature marshmallows
1/2 c. milk
1/4 c. creme de menthe or creme de maraschino
1/4 tsp. salt
4-6 drops green (for menthe or red for maraschino) food coloring
1 pt. chilled whipping cream

Split cake in 3 layers. Heat marshmallows and milk over medium heat, stirring occasionally until marshmallows are melted about 5 minutes. Remove from heat. Cool at room temperature until thickened, 20-25 minutes. Stir in creme de menthe or maraschino salt and food coloring.

Beat whipping cream in chilled small bowl until stiff peaks form. Fold into marshmallow mixture. Stack cake layers spreading top of each with 1 cup of filling. Frost sides of cake with remaining filling. Refrigerate until serving time. Makes 16 servings.