Ingredients
2 cups heavy whipping cream1/4 cup confectioners’ sugar1/2 cup miniature marshmallows1/2 cup chopped fresh strawberries1/3 cup crushed pineapple, drained1 prepared angel food cake (8 to 10 ounces)
Preparation
In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. In a large bowl, combine the marshmallows, strawberries, pineapple and 1-1/2 cups whipped cream.
Cut a 1-in. slice off the top of the cake; set aside. Carefully hollow out bottom of cake, leaving a 1-in. shell. Set aside 1/2 cup strawberry mixture. Fill tunnel in cake with remaining strawberry mixture; replace cake top. Spread remaining whipped cream over top and sides of cake. Spread reserved strawberry mixture over the top. Store in the refrigerator.
