Angel Hash Salad - cooking recipe

Ingredients

1 can crushed pineapple
1 bag marshmallows
12 maraschino cherries
12 pecans
2 Tbsp. sugar
2 tsp. vanilla
1/2 pt. whipping cream

Preparation

Mix pineapple and marshmallows.
Chill overnight.
Next morning, chop cherries and pecans.
Add to pineapple mixture. Whip cream.
Add sugar and vanilla.
Fold into pineapple mixture. Freeze.