1 white angel food cake, crumbled
1 quart crushed pineapple, drained
3 cup milk
4 egg yolks
1 cup sugar
1 small jar maraschino cherries, drained
2 package gelatin
1.2 cup cold water
1/2 tsp salt
4 egg whites
2 cup cream or evaporated milk
2 tbsp lemon juice
1 cup chopped walnuts
1 package shredded coconut

Place half of the angel food cake pieces in the bottom of an oblong cake pan. Next, cut up maraschino cherries, then the drained, crushed pineapple and the remaining cake pieces. Cook milk, egg yolks and sugar until it coats a knife; add the gelatin, softened in cold water, with the salt, Cool, then add the egg whites, stiffly beaten, the cream and lemon juice. Pour over cake and cover with chopped nuts and shredded coconut. Chill overnight. Makes 25 Servings of Angel Dessert.