Crumble 1/2 angel food cake into greased casserole dish. Make custard.

CUSTARD:

3 egg yolks
3/4 c. sugar
1 c. milk
1/4 tsp. salt

Cook until it coats spoon. Have 1 envelope gelatin softened in 1/4 cup cold water. Add this to hot custard. Cool. Add 1 teaspoon vanilla. To this mixture add 3 egg whites beat stiff and 1/2 pint heavy cream whipped. Spoon 1/2 of this over the crumbled angel food cake. Cover this with fresh ripe sliced peaches (about 2 cups). Make another layer of angel cake crumbs, custard mixture. Sprinkle with toasted slivered almonds and grated coconut. (Optional). Refrigerate. Serves 12.