2 small boxes raspberry gelatin
1 pint frozen raspberries
1 large box vanilla pudding mix
1 pint whipping cream, whipped
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup miniature marshmallows
1 angel food cake, broken into pieces
Dissolve gelatin in 2 cups boiling water in bowl; cool slightly. Add frozen raspberries; stir until thawed.
Prepare pudding according to package instructions, using 1/2 cup less milk.
Combine whipped cream, sugar, vanilla extract and marshmallows in medium bowl. Mix well.
Layer 1/3 of cake, gelatin mixture, pudding and 1/3 of the whipped cream in a 4-quart glass bowl. Repeat layers with remaining ingredients, ending with whipped cream mixture. Garnish with maraschino cherries and chopped walnuts.
Yield: 12 servings