Pineapple Delight

Method

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.