Ingredients

Yield: 12 servings

1 cup sugar
2 egg yolks, beaten
1/4 teaspoon salt
1/3 cup cold water
2 cups milk
1 small package lemon gelatin or 2 tablespoons unflavored gelatin
2 egg whites, beaten until stiff
1 small can crushed pineapple, drained
1 small jar maraschino cherries, drained
1 prepared angel cake
1 pint cream, whipped
Coconut
Nuts, if desired

Directions

Combine sugar, egg yolks, milk, salt and cook to soft custard stage (until mixture starts to coat spoon). Stir in gelatin that has been dissolved in water; add beaten egg whites. Fold in cream, pineapple, cherries and nuts if desired.

Break up angel cake into bite-size pieces and layer cake in flat pan. Add a layer of custard mixture, then cake and custard mixture. Sprinkle with coconut.

Each serving contains: 402 calories, 16.5 g fat, 58 g carbohydrates, 234 mg sodium, 93 mg cholesterol.