Ingredients

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

Cooking Instructions

Make gelatin, using juice for part of the liquid. Whip thoroughly when it begins to set. Add whipped topping 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.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)