1 lg. angel food cake, broken into sm. pieces
2 c. milk
2 egg yolks, beaten until light
1 c. sugar
Pinch of salt
1 pkg. lemon Jello
1 pt. whipping cream
1 can (14-18 oz) crushed pineapple
1 sm. jar maraschino cherries
2 egg whites, beaten

Make custard of milk, beaten egg yolks, salt and sugar. Cook in double boiler until it coats the back of a spoon.

Remove from stove and add lemon Jello. Dissolve into custard mixture. Cool.

Whip cream. Fold in beaten egg whites, drained pineapple and chopped cherries.

Line a large cake pan with bits of cake. Pour part of custard mixture over cake. Then add a layer of cake, then another layer of custard.

Refrigerate until ready to serve.