Ingredients & Directions
3 oz Raspberry jello
4 1/2 oz Cool whip
8 1/2 oz Crushed pineapple;save juice
1 ea Angel food cake
1/2 c Walnuts; chopped
12 ea 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.
Yields
1 Servings