Pineapple Custard Angel Food Dessert - cooking recipe

Ingredients

2 c. sweet milk, scalded
4 egg yolks
1 c. sugar
2 Tbsp. flour
pinch of salt
1 pkg. orange-pineapple Jell-O
1 (20 oz.) can crushed pineapple
4 egg whites, stiffly beaten
1 angel food cake
Cool Whip
coconut

Preparation

Cook in top of double boiler sugar, salt, flour and egg yolks. Cook until thickened.
Remove from heat.
Add Jell-O.
Set aside to cool.
Add crushed pineapple (do not drain).
Fold mixture into stiffly beaten egg whites.
Pinch angel food cake into small pieces.
Cover bottom of a 9 x 13-inch cake pan.
Pour custard mixture over cake.
Top with Cool Whip.
Sprinkle with coconut. Refrigerate overnight.