1 c. hot milk
3 egg yolks
3/4 c. sugar
1 pkg. of gelatin (3 oz. any flavor)
3 egg whites
1/2 pt. whipping cream
1 tsp. vanilla
1 angel food cake

Beat egg yolks thoroughly, add sugar and mix well. Stir in hot milk and cook over low heat until thick. Add 1 package of gelatin and cool. Beat egg whites until stiff. Fold into cooled custard. Whip cream and add vanilla to the cream. Fold into custard mixture. Split cake into 3 layers and spread filling between layers, over top and sides. Chill at least 3 hours. This keeps well in refrigerator for days. It also freezes well.