Angel Food Mousse

• 1 average size angel food cake, broken into pieces
• 3 eggs, separated
• 1 c. sugar
• 2 c. milk
• 2 envelopes unflavored gelatin
• 1/2 c. water
• 1 small can crushed pineapple, include juice
• 1 Tbsp. lemon juice
• 1/2 c. salted, chopped pecans toasted in butter in small skillet
• 1 pt. whipping cream (whipped) or Cool Whip

1. Cook egg yolks, sugar and milk until hot.
2. Soak gelatin in water.
3. Add to custard just enough for gelatin to melt.
4. Chill until it jiggles but not set.
5. Add pineapple, lemon juice, pecans and whipped cream.
6. Stiffly beat egg whites and fold into custard. Butter 9 x 13 x 2-inch Pyrex dish.
7. Make a layer of cake and top with layer of custard.
8. Repeat layers as necessary.
9. Top with whipped cream or Cool Whip.
10. Garnish with maraschino cherries on top.
11. Can freeze if you wish.
12. This is a delightful dessert for Easter.
13. Serves 12 to 16.

cake, eggs, sugar, milk, unflavored gelatin, water, pineapple, lemon juice, pecans, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=562081 (may not work)