Angel Dessert - cooking recipe

Ingredients

1 pt. milk
1 c. sugar
2 eggs
1 pkg. lemon Jell-O
1 pt. whipping cream
1 large angel food cake
1 (No. 2) can crushed pineapple
1/2 c. chopped walnuts
few maraschino cherries

Preparation

Cook in double boiler, stirring constantly, milk, sugar and egg yolks, beaten well.
Cook until creamy (it won't be very thick) and pour while hot over lemon Jell-O.
Cool, then fold in the stiffly beaten egg whites.
Put in refrigerator until partially set. Remove and whip a little with eggbeater.
Add cream, whipped stiff. Add 3 tablespoons sugar.
Break angel food cake in large pieces. In flat dish, pour custard mixture over the pieces, pressing it down and around the cake.
Sprinkle top with pineapple, then cherries.
Let stand overnight in refrigerator.
Serves 12 to 15.