1 pt. whipping cream
1 angel food cake (any kind, cheap as possible!)
4 eggs, separated
1 c. sugar
1 env. Knox unflavored gelatin
1/2 c. sherry
1/2 c. milk

Line angel food pan with waxed paper.

In the top of a double boiler put 4 egg yolks, add 1/2 cup of sugar, let cook about 5 minutes. Add 1/2 cup of sherry, cook another 5 minutes until mixture coats the spoon. Add 1 envelope of gelatin dissolved in 1/2 cup milk. Remove from heat, let mixture cool.

Break the angel food cake into small pieces. Put a layer of cake into the bottom of prepared pan, follow with a layer of custard. Alternate layers until all ingredients are used, ending with cake on the top layer. Refrigerate 12 hours or overnight. Unmold and frost with the remaining 1/2 pint of whipping cream WHIPPED. Cut into wedges. Serve.