1 qt. milk
1 envelope cherry Jello
4 egg yolks
1 1/2 c. sugar
1/2 c. chopped cherries
1/2 c. chopped nuts

Heat milk in double boiler. Add sugar, beaten eggs and gelatin. Cook 15 minutes and remove from stove. Fold in beaten egg whites. Crumble in 2 dozen coconut macaroons in bottom of loaf pan with cherries and nuts. Pour into pan and chill. Slice and serve with whipped cream.