1 small can crushed pineapple
1/2 pint cream, whipped
1/2 cup sweet sherry
1 tablespoon gelatine
24 marshmellows
1/4 cup boiling water
Cut marshmellows into quarters, soak in sherry 1 hour or more. Dissolve gelatine in water, add pineapple and juice; stir into soaked marshmellows. Fold in whipped cream and turn into a 6 inch souffle dish. Refrigerate overnight.