1 pkg. lemon pudding
1 envelope Knox gelatin
1/4 c. water
1 lb. angel food cake
3 egg whites
Cool Whip for topping

Mix gelatin and water; set aside. Break angel food cake into pieces. Place in 9x13 inch pan. Make lemon pudding. Follow directions on box. When pudding is done, stir in Knox gelatin and water and cool.

Beat egg whites stiff and dry. Add to custard. Spread custard through cake well. Place in refrigerator overnight. Cut top with Cool Whip and serve.