3 egg yolks
1 c. sugar
1 c. milk
1 tsp. vanilla
1 env. plain gelatin
1/4 c. cold water
1/2 pt. heavy cream, whipped
3 egg whites, beaten stiff
1 sm. angel food cake
Coconut, nuts & cherries

Combine egg yolks, sugar, pinch of salt and milk; cook 6 to 8 minutes in double boiler until mixture coats spoon. Remove from heat. Dissolve gelatin in 1/4 cup cold water and stir into hot custard mixture. Cool custard, fold whipped cream and beaten egg whites into custard.

Grease flat cake pan well with butter; make alternate layers of broken angel food cake and custard, beginning with cake and ending with custard. Top with whipped cream, whipped nuts, chopped maraschino cherries and coconut. Chill 12 hours.