Angel Dessert

1. 1

   Cook in double boiler, stirring constantly, milk, sugar and egg yolks, beaten well.

2. 2

   Cook until creamy (it won't be very thick) and pour while hot over lemon Jell-O.

3. 3

   Cool, then fold in the stiffly beaten egg whites.

4. 4

   Put in refrigerator until partially set. Remove and whip a little with eggbeater.

5. 5

   Add cream, whipped stiff. Add 3 tablespoons sugar.

6. 6

   Break angel food cake in large pieces. In flat dish, pour custard mixture over the pieces, pressing it down and around the cake.

7. 7

   Sprinkle top with pineapple, then cherries.

8. 8

   Let stand overnight in refrigerator.

No additional tips available.