Strawberry Angel Food Icebox Cake          

2 angel food cakes

Filling:
2 c. heavy cream, beaten with 6 Tbsp. confectioners sugar
or 2 c. Cool Whip
red food coloring
3/4 c. crushed pineapple,drained
1 c. frozen strawberries, drained and thawed
6 marshmallows, cut up fine

Slice off tops of angel food cakes, about 1-inch down and set aside. Hollow out cake, leaving 1-inch at bottom and 1/2 to 3/4-inch on sides. Whip cream with confectioners sugar and tint pink with a
few drops of red food coloring. To half of this mixture, add the pineapple, strawberries and marshmallows. Put this fruit mixture inside hollowed out cakes. Put tops back on cakes and chill 4 to 8 hours. With remaining whipped cream, frost the cakes just before serving.

(Serves 10)