Angel Delight

  • 6 eggs, separated
  • 1 cup sugar
  • 1/2 cup milk
  • 3/4 cup lemon juice
  • 1 Tbsp rind of lemon
  •  2 envelopes plain gelatin
  • 1/2 cup cold water
  • 1/2 cup sugar
  • 1 bottle whipping cream
  • 1 angel food cake

Combine egg yolks, sugar and milk. Cook until thick. Set aside. Add lemon and lemon juice. Add 1/2 cup sugar to egg whites. Add sugar gradually as you are whipping the whites. Whip a bottle of whipping cream and add to egg whites (may substitute a medium size container of Cool Whip). Fold into mixture and spread over a large crumbled angel food cake in large bowl. Let stand or refrigerate over night. Cover with coconut, dish out into dessert dishes with a dab of Cool Whip, topped with a sprinkle of pecans and a red cherry.


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