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Cut marshmallows into quarters, soak in sherry overnight.
Place crushed pineapple and syrup in saucepan, bring to boiling point and stir in the gelatine soaked in the ½ cup boiling water. Stir to blend. Cool.
Fold in soaked marshmallows and whipped cream.
Turn into 15cm souffle dish or glass serving dish. Chill until firm.
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