Heavenly Fluff - cooking recipe

Ingredients

1 envelope Knox gelatine
1/4 c. cold water
2 beaten egg yolks
1 pt. whole milk
1 c. sugar
pinch of salt
2 egg whites, beaten
1/2 pt. whipped cream
coconut
1 angel food cake
maraschino cherries

Preparation

Dissolve gelatine in cold water.
Heat egg yolks, milk, sugar and salt until it makes a custard.
Pour over gelatine and cool. Add stiffly beaten egg whites and whipped cream.
Grease pan and break cake into small pieces.
Pour the mixture over the cake. Sprinkle with coconut.
Top with maraschino cherries and chill overnight.