Angel Delight

1 can crushed pineapple
4-oz marshmallows
4-oz maraschino cherries
1 envelop plain gelatin
1 cup milk
1 cup almonds (or nut of choice)
1 pt whipped cream

Cut the marshmallows into fine pieces. Combine juice and all. Let stand overnight. Soften gelatin in 1/2 cup cold milk for 5 minutes, then add 1/2 cup hot milk. Let stand until slightly thickened. Add fruit mixture, nuts and whipped cream to gelatin mixture. Use as topping on angel food cake.