1/3 cup sugar
2 tsp. cornstarch
1/4 tsp. salt
1 1/4 cups milk
1 egg, slightly beaten
1 1/2 tsp. butter
1 tsp. vanilla
1 (20 oz.) can crushed pineapple (in its own juice), drained
1 env. unflavored gelatin (Knox)
1 (9 oz.) tub Cool Whip

Mix sugar, cornstarch, and salt in a saucepan. Stir in milk. Cook over low heat until it boils, about 1 minute. Remove from heat. Slightly beat egg in a bowl, then pour half of sauce pan mixture into egg mixture, then pour the bowl mixture back into the saucepan. Bring to a boil. Stir in vanilla, butter, and crushed pineapple.

Dissolve gelatin envelope into 1/4 cup water, in a small bowl. Then add to saucepan mixture. Set in refrigerator until it partially set (usually let mine set about 1 hour or so). Then stir in Cool Whip.

Cut ange; food cake in middle (side ways) and put about 1/2-inch of frosting in the middle. Frost cake.