Charlotte Russe - cooking recipe

Ingredients

1 envelope Knox gelatine
2 egg yolks
1/2 c. sugar
1 c. milk
1 small container Cool Whip

Preparation

Make a custard of the egg yolks, sugar and milk.
Soften gelatine in 1/4 cup water and dissolve in hot custard as it is removed from stove.
Chill and, when mixture is just about set, fold in Cool Whip.
Return to fridge.