Lemon Angel Food Pudding
1 angel food cake
6 egg yolks
2/3 cp lemon juice
1 1/2 tsp lemon rind
3/4 cp sugar
1 - Mix and cook in double boiler until it coats a spoon.
2 - Add 1 envelope Knox gelatin which has been dissolved in 1/4 cp cold water.
3 - Cool and add 1 small can crushed pineapple.(do not drain)
4 - Beat egg whites until stiff
5 - Slowly add 3/4 cp sugar, beating as you add.
6 - Pour cooled egg mixture over whites and fold in.
7 - Cut or tear cake in small pieces (1/2 inch cubes).
8 - Put a layer of cake in large pyrex dish.
9 - Pour a layer of pudding mixture over the cake.
10 - Add another layer of cake and top with pudding.
11 - Refrigerate for at least 8 hours. (more won't hurt.)
Serves 12 to 15