4 eggs, separated
1 c. sugar
2 c. milk
2 env. unflavored gelatin
1/2 c. cold water
1/2 c. pineapple juice
1 lg. can crushed pineapple (drained)
1/2 pt. whipping cream (whipped)
1 tsp. vanilla
1 sm. angel food cake

Beat egg yolks. Add sugar and milk. Cook in double boiler until slightly thickened. Soak gelatin in water and pineapple juice and add to cooked custard; add crushed pineapple and refrigerate. When it begins to thicken, add beaten egg white and fold in whipped cream and vanilla.

Break up angel food cake in small pieces. Alternate cake and custard in 9 x 12 inch pan. Chill several hours. Cut up and serve with a dollop of whipped cream and cherry garnish.