Juice of 4 lemons
1/2 c. sugar
1 (14 oz.) can condensed milk
2 c. whipping cream (whipped)
1 sm. commercial angel food cake

Combine juice, sugar and milk. Add whipped cream. Tear cake into small pieces and line the bottom of a 9 x 13 x 2 inch baking dish. Pour mixture over the cake and mix together a little.

Refrigerate for 24 hours before serving.

Serves 8 to 10.