2 env. unflavored gelatin
1/2 c. cold water
3 egg yolks
2 c. milk
1 c. sugar
1 can crushed pineapple, drained
2 c. cream whipped (or Cool Whip)
3 stiffly beaten egg whites
Angel cake

Soften gelatin in cold water. Beat egg yolks; add milk and sugar; mix well. Cook over hot water until mixture coats spoon. Add softened gelatin and stir until dissolved. Cool, add pineapple; fold in whipped cream (or Cool Whip) and egg whites.

Lint bottom of oiled angel cake pan, or spring form pan with pieces of angel cake. Pour over half of gelatin mixture, add another layer of cake, then pour over remaining gelatin mixture. Chill, unmold. Serves 10 to 12.