Ingredients

3 ounces raspberry gelatin
4 1/2 ounces cool whip
8 1/2 ounces crushed pineapple; save juice
1 angel food cake
1/2 C. walnuts; chopped
12 maraschino cherries; chopped

Cooking Instructions

Make the gelatin using juice for part of the liquid. Whip thoroughly when it begins to set. Add cool whip and pineapple. Split cake in half. Spread filling between layers and on top and sides. Garnish with nuts and cherries. Refrigerate for at least one hour.
 
 
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