1 pt. milk
1 c. sugar
2 egg yolks, slightly beaten
1 (6 oz.) pkg. lemon Jello
2 egg whites, stiffly beaten
1 pt. whipping cream
1 long angel food cake
1 med. size can crushed pineapple, drain overnight
Coconut

Combine milk, sugar, and egg yolks and cook until slightly thickened. While hot, pour over gelatin. Let cool until partially set. Fold in stiffly beaten egg whites and crushed pineapple, then the whipped cream.

Freeze cake to cut nicely. Cut angel cake in slices and arrange half on bottom of 9 x 13 cake pan, pour half of mixture over. Repeat with second layer. Sprinkle coconut on top. Chill thoroughly. Can be made the day before using.