1 angel food cake
1/2 pt. whipping cream
1 sm. can crushed pineapple
2 env. plain gelatin
1/2 c. cold water
1 c. chopped pecans or almonds
1 c. sugar
3 egg yolks
2 c. milk

Dissolve 2 envelopes of gelatin in 1/2 cup water and add to hot custard mixture. Cool in pan of water. When cool beat 3 egg whites with 3 tablespoons sugar. Fold into cooked custard. Fold in pineapple, including juice and add pecans, 1/2 pint of whipped cream, set aside.

Cut cake into bite size pieces. Put one layer of cake in bottom of 9 x 13 inch pan. Cover with custard. Shake so custard will go to bottom. Sprinkle with maraschino cherries. Add rest of cake and cover with rest of custard. Chill. Serve with whipped cream or Cool Whip.