Angel Food Dessert - cooking recipe

Ingredients

1 angel food cake, broken into small pieces
juice of 3 lemons
1 can Borden sweetened condensed milk
1/2 c. sugar
1 pt. whipping cream
crushed graham crackers or sliced almonds

Preparation

Mix the condensed milk, lemon juice and sugar together.
Whip the cream very firm and add to the juice mixture.
Line a 9 x 13-inch cake pan with 2/3 of the angel food cake pieces.
Cover with a layer of the filling.
Add rest of the cake pieces and cover with remaining filling.
Sprinkle with crushed graham crackers or toasted sliced almonds.
Refrigerate 10 to 12 hours or overnight.
Cut in squares and serve plain or with a dollop of whipped cream.