1 angel food cake, baked and cooled
1 c. whipping cream
3 tbsp. sugar
1/2 tsp. vanilla
1/4 c. quartered cherries
1/4 c. crushed pineapple, drained
1/4 lb. mini marshmallows
1/2 c. chopped walnuts

Combine whipping cream, sugar, and vanilla; whip. Fold in cherries, pineapple, marshmallows, and walnuts; chill.

Cut 1-inch slice from top of round angel food cake; set aside. Cut out ring about 1 1/2 inches wide and 1 1/2 inches deep. Spoon in chilled filling. Replace slice from top of cake. Frost cake as desired and serve. Keep refrigerated until served.