1 c. sugar
2 c. milk
2 egg yolks

Cook in double boiler. Stir in package of lemon Jello while hot. Cool and then add the 2 egg whites, stiffly beaten. When it begins to set, stir in 1 (#2) can of fruit cocktail and a small bottle of maraschino cherries.

Break a large angel food cake in pieces and line a 9 x 13 pan. Put 2/3 of cake on bottom and then pour 1/2 of custard mixture over cake, then put fruit mixture over custard, then the rest of cake and the remainder of custard. Refrigerate. Serve with whipped cream.