1 1/4 c. milk
1 c. sugar
2 egg yolks, beaten
2 egg whites, beaten until stiff
1 c. whipping cream, whipped
1 tsp. vanilla
1 env. Knox gelatin dissolved in 1/4 c. water
1 angel food cake, broken into pieces & placed into 9 x 13-inch pan
1 can cherry pie filling

Cook egg yolks, sugar and milk in double boiler until mixture coats the spoon. Add vanilla and gelatin (dissolved). Cool. When cooled, fold in egg whites and whipping cream. Pour over angel food cake pieces in pan using a fork to coat all the pieces. Refrigerate, and when cold and set, pour pie filling over it.