Marshmallow Pudding.

I ran across this recipe in the Memphis cookbook, Party Potpourri. I don't have this cookbook, but is is on my list. This just screams "CHRISTMAS!" to me.

Marshmallow Pudding

2 10-ounce bags marshmallows
2 10-ounce bottles maraschino cherries
2 cups broken pecans
1 cup bourbon
1 pint whipped cream
1 large angel food cake
1/2 pint whipping cream, optional
Additional cherries, optional

Cut marshmallows into bite-sized pieces. (A pair of kitchen scissors helps.) Drain cherries and chop coarsely, saving juice. Combine marshmallows, cherries, and pecans in a large bowl. Pour juice and bourbon over mixture. Cover and let stand overnight in refrigerator, stirring several times. Whip 1 pint whipping cream and fold into mixture just before serving. Angel food cake may be sliced in individual servings, putting the pudding on top, or the whole cake may be cut into 2 layers and filled with the pudding. Pudding will fill cake layer, hole, and top generously. Ice with additional 1/2 pint cream, whipped, and decorate with additional cherries. Serves 16.