Pineapple Angel Dessert - cooking recipe

Ingredients

1 large can crushed pineapple
2 small pkg. lemon jello
3 c. miniature marshmallows
2 1/2 c. boiling water
1 c. heavy cream, whipped
1 angel food cake, torn in pieces

Preparation

Drain pineapple, reserve 1 cup syrup.
Dissolve jello and marshmallows in boiling water.
Add reserved syrup.
Chill until almost thickened and then whip.
Fold in pineapple, whipped cream and cake cubes.
Pour into 10-inch cake pan or 3-quart mold and chill until firm.
Unmold and serve.