by Ruth Ann
Baked Angel food cake
Whipping cream - whip when ready to serve (may use Cool Whip)
6 eggs separate yolks
Beat egg whites and add 3/4 cup sugar
Cook together:
eggs yolks
3/4 cup sugar
3/4 lemon juice
1-1/2 tsp grated lemon rind
Stir while cooking until thick. Add 1 envelope gelatin dissolved in 1/4 cup cold water. Cool a little.
Fold in egg whites
Cover bottom of 9x13 pan with 1/2 of pudding mixture. Break up angel food cake, spread on pudding. Cover cake with remaining pudding.
Serve with whipped cream and toasted almonds. Top with cherry
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