Angel Cordial Delight Cake - cooking recipe

Ingredients

1 (8 oz.) bottle maraschino cherries
1 (4 oz.) pkg. marshmallows
1 (9 oz.) can crushed pineapple
1 Tbsp. unflavored gelatin
1 c. milk
1 pt. heavy cream, whipped
1 c. blanched sliced almonds or walnuts
1 (8-inch) angel food cake

Preparation

Cut cherries in quarters and marshmallows into small pieces. Drain pineapple and combine with cherries and marshmallows.
Let stand about 2 hours.
Soften gelatin in 1/2 cup cold milk.
Heat remaining 1/2 cup milk and add to softened gelatin.
Refrigerate until gelatin is partially set.
Add fruit mixture and nuts.
Fold into whipped cream.
Slice cake horizontally into 3 equal sized layers.
Spread fruit filling between cake layers and over the top and sides of the cake.
Chill until mixture is firm.
Refrigerate until served.
May be made 1 day prior to serving.
Yield:
16 servings.