1 package vanilla pudding (not instant, but the kind you cook)
1 small bottle maraschino cherries
1 large (20 ounces) can crushed pineapples (undrained)
1 pint whipping cream
Cook dry pudding mix in pot with crushed pineapple, including the juice until very thick, stirring frequently. Cool.
Cut cherries into small pieces to make 1/3 C. Add to pineapple mixture.
Whip cream and fold into cooled mixture.
Frost one angel food cake and spread on inside as filling
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