1 pt. real cream, whipped
1 can sweetened condensed milk
Juice of 2 lemons (fresh)
1 angel food cake
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1/2 c. pecans, chopped (optional)

Beat whipping cream; add milk and continue to beat until stiff. Add the lemon juice, cream cheese and sugar. Mix thoroughly. Break 1/2 cake into small pieces and place in 9 x 13-inch cake pan. Pour 1/2 lemon mixture over the cake pieces. Break up last 1/2 of cake; add as a second layer and top with remaining lemon mixture. Spread nuts over top. Refrigerate 12 hours. Serves 15.