2 c. milk
1/4 c. sugar
3 egg yolks
1 tbsp. all-purpose flour
1 (3 oz.) pkg. lemon gelatin
3 egg whites, stiffly beaten
1 c. whipping cream, whipped
1 (1 lb.) pkg. miniature marshmallows
1 c. finely chopped pecans
1 (13 oz.) jar maraschino cherries, drained
1 (1 lb.) pkg. vanilla wafers, crushed

Combine milk, sugar, egg yolks and flour in saucepan; mix well. Bring to a boil, stirring constantly. Stir in gelatin. Cool. Fold in next 5 ingredients. Alternate layers of cookie crumbs and marshmallow mixture in tube pan. Chill for 6 to 12 hours. Unmold onto serving plate. Yield: 20 to 25 servings.