Bake an angel food cake and cool.

CUSTARD:

6 egg yolks beaten
2 c. milk
1 1/2 c. sugar
2 env. Knox gelatin
Almond flavoring

Scald milk in double boiler, add egg yolks and sugar. Cook slowly and stir until mixture coats spoon. Add gelatin which has been dissolved in a 1/2 cup water add almond to taste. Let cool, then add 6 egg whites beaten stiff and 2 cups whipped cream. Can substitute Cool Whip to cut calories. Fold into custard.

Crumble angel food cake into small pieces and alternate layers of cake and custard in a large bundt pan. Chill several hours, unmold and ice with whipped cream. Can sprinkle with coconut and slice and top slice with peaches, strawberries or chocolate sauce. Enjoy!