2 eggs, separated
2 c. milk
1 c. sugar
1/2 pt. whipping cream, whipped
3 oz. lemon jello
8 oz. drained crushed pineapple
1 lg. angel food cake, brown edges trimmed off and cake diced or torn into bites

In double boiler, mix milk, sugar and egg yolks; cook until it coats the spoon. Sprinkle jello over the custard and cook 2 to 3 minutes, stirring constantly. Remove from heat. Cool in refrigerator. When set, fold in pineapple. In large bowl, whip the egg whites until peaked. Fold in the whipped cream, then fold in the lemon mixture. Carefully layer in a 9 x 9 inch pan with the cake pieces. Chill several hours. A great Easter dessert!