Angel Cordial Delight

• 8 ounces crushed pineapple
• 8 ounces maraschino cherries
• 4 ounces mini marshmallows
• 1 cup blanched slivered almond
• 1 pint heavy cream
• 1 tablespoon knox unflavored gelatin or 1 (1 ounce) packet unflavored gelatin
• 1 angel food cake

1. Cut drained cherries in fours and slice marshmallows in half.
2. Drain pineapple and add to marshmallows, cherries and nuts.
3. Allow to sit for 1- 2 hours.
4. Save out a few cherry halves to decorate top.
5. Dissolve Knox gelatin in 1/2 cup cold milk.
6. Let sit for a few minutes and then warm in microwave to dissolve.
7. Stir well and add to fruit mixture and allow to set.
8. Whip heavy cream and fold into fruit.
9. Cut angel food cake into 3 layers and fill.
10. You should have enough to top with filling and decorate with extra cherry halves and almonds.
11. Chill until serving time.
12. (Can be made a day ahead and kept in refrigerator).

pineapple, maraschino cherries, marshmallows, blanched slivered almond, heavy cream, unflavored gelatin, cake

Taken from www.food.com/recipe/angel-cordial-delight-463205 (may not work)