Angel Sponge Pudding - cooking recipe

Ingredients

1 1/2 pt. milk
1 1/2 c. sugar
2 eggs
1 1/2 pkg. Knox gelatine
1/4 c. cold water
1 large can crushed pineapple, drained
1 1/2 pt. whipped cream or 1 box Dream Whip
1/2 angel food cake

Preparation

Cook milk, sugar and eggs in double boiler for 15 minutes. Set aside.
Dissolve gelatine in water.
Stir gelatine mixture into custard while still hot.
Cool thoroughly.
Add pineapple. Fold in whipped topping.
Crumble angel food in bottom of flat dish and pour custard mixture on top.
Chill 5 to 8 hours.