1 angel food cake, baked
2 pkgs. cherry Jello
2 c. boiling water
1 qt. vanilla ice cream
2 c. drained, crushed pineapple
Cool Whip
Chopped pecans

Break angel food cake in small pieces and put in 9 x 13 inch pan. Dissolve Jello in 2 cups of boiling water and then melt ice cream in Jello mixture. Add pineapple and pour over angel food cake pieces. Chill until set. For serving, cut in squares, top with Cool Whip. Sprinkle with chopped pecans and add a maraschino cherry on top if desired.