Little Gracies Shower Dessert

• 1 angel food cake
• 1 c. sugar
• 2 egg yolks
• 2 c. milk
• 1 (3 oz.) pkg. lemon jello
• 1 c. crushed pineapple, drained
• 2 egg whites, stiffly beaten
• 2 c. whipping cream
• 1 c. maraschino cherry halves

1. In mixing bowl, cream the sugar and egg yolks until fluffy. Gradually add the milk and place in heavy 2-quart saucepan.
2. Bring to a boil on medium heat and cook until slightly thickened approximately 5 minutes.
3. Remove from heat and stir in jello. Cool.
4. When cool, add pineapple.
5. Whip the cream.
6. Fold in the beaten egg whites and whipped cream.
7. Cut cake into thin slices. Place half of slices in bottom of 9 x 13-inch cake pan.
8. Pour half of creamed mixture over cake.
9. Sprinkle half cherries over. Repeat with second layer.
10. Freeze at least 8 hours.
11. Remove 30 minutes before serving.
12. Cut into squares.
13. This is excellent to have in the freezer.

cake, sugar, egg yolks, milk, lemon jello, pineapple, egg whites, whipping cream, maraschino cherry halves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=327523 (may not work)