2 pkgs lemon Jell-o
4 cups hot water
Juice of one lemon
4 egg yolks
1 cup milk
1 Tbsp cornstarch
1/4 cup butter
1 cup powdered sugar
4 egg whites (beaten)
1 prepared angel food cake
Dissolve the lemon Jell-o in the 4 cups of water. Add the lemon juice and set aside to cool.
Combine egg yolks, milk, and cornstarch and bring to a boil until it thickens. Then add the butter and powdered sugar. Cool.
When Jell-o starts to set, add the boiled custard plus the beaten whites of the four eggs. Mix well.
Pour over angel food cake which has been cut into bite sized pieces. . Add cherries, apricots or pineapple chunks and stir. Place in a large cake pan 9 x 15" and chill for several hours. Cut into squares. Serve with whipped cream and a cherry on top.
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