Angel Cordial Delight Cake

• 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

1. Cut cherries in quarters and marshmallows into small pieces. Drain pineapple and combine with cherries and marshmallows.
2. Let stand about 2 hours.
3. Soften gelatin in 1/2 cup cold milk.
4. Heat remaining 1/2 cup milk and add to softened gelatin.
5. Refrigerate until gelatin is partially set.
6. Add fruit mixture and nuts.
7. Fold into whipped cream.
8. Slice cake horizontally into 3 equal sized layers.
9. Spread fruit filling between cake layers and over the top and sides of the cake.
10. Chill until mixture is firm.
11. Refrigerate until served.
12. May be made 1 day prior to serving.
13. Yield:
14. 16 servings.

maraschino cherries, marshmallows, pineapple, unflavored gelatin, milk, heavy cream, almonds, angel food cake

Taken from www.cookbooks.com/Recipe-Details.aspx?id=47413 (may not work)