Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 ounces | Raspberry jello |
| 4½ ounce | Cool whip |
| 8½ ounce | Crushed pineapple;save juice |
| 1 each | Angel food cake |
| ½ cup | Walnuts; chopped |
| 12 eaches | Maraschino cherries; chopped |
DIRECTIONS ~------------------------------------------------------ ~--- MAKE JELLO, USING JUICE FOR PART OF THE LIQUID. WHIP THOROUGHLY WHEN IT BEGINS TO SET. ADD COOLWHIP 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.