3 cups milk
4 eggs, separated
pinch salt
1 cup sugar
2 tbsp. unflavored gelatin (Knox)
1/2 cup cold water
1 pint whipped cream
1 angel food cake
1 can crushed pineapple
1 cup chopped nuts (optional)
coconut flakes, for topping

Scald the milk, add beaten egg yolks, salt, sugar and bring to a boil; set aside to cool. Dissolve gelatin in water and stir into egg mixture before it is completely cool. Set aside to cool. Beat egg whites until stiff, fold into custard then fold in sweetened whipped cream.

Break angel food cake into small pieces putting them into large flat pan (14 x 10 x 2 inches). Cover with half of custard mixture then layer of well drained crushed pineapple. Sprinkle with nuts. Cover with remaining custard. Sprinkle coconut on top. Put into refrigerator and let stand overnight.