1 pt. milk
1 c. sugar
2 eggs, separated
1 loaf angel cake
1 (#2) can crushed pineapple, drained
1/2 c. chopped nuts
2 pkgs. lemon Jello
1 pt. whipped cream

Cook, stirring constantly the milk, sugar and beaten egg yolks. Cook until creamy, pour over lemon Jello. Cool, fold in stiffly beaten egg whites. Let set until firm then whip slightly and fold in whipped cream. Break cake into pieces and put in 9 x 13 inch pan. Pour custard over cake and press down around cake. Sprinkle drained pineapple over top. Top with chopped nuts and maraschino cherries. Let stand overnight. Serves 15.