1 tsp. vanilla
1 tsp. lemon extract
1/8 tsp. salt
1 (15 oz.) can fruit cocktail, drained
2 cups milk
3 stiffly beaten egg whites
1 (3 oz.) pkg. Jello gelatin
3 egg yolks
4 tbsp. all-purpose flour
2/3 cup sugar
1 angel food cake

Dissolve 1 package jello in 4 tablespoons cold water. Put 3 tablespoons butter in double boiler. When melted, add 3 egg yolks and beat with spoon. Then add 4 tablespoons flour and 2 cups milk. Cook until thick. Add the gelatin and 2/3 cup sugar. Remove from heat and add 1 teaspoon vanilla, 1 teaspoon lemon extract, 1/8 teaspoon salt, 1 can fruit cocktail, drained, and 3 very stiffly beaten egg whites.

Cover the bottom of a glass cake pan about 10x10 inches with broken pieces of angel food cake, then a layer of above mixture. Then another layer of cake and rest of mixture. Set in refrigerator to set, about 6 to 8 hours, or can be made the night before.

When ready to serve, cut in pieces and cover with whipped cream or Cool Whip.