Angel Dessert

Directions

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.
9. 9
   Serves 12 to 15.