In the top of a double boiler, combine egg yolks, sugar and half and half. Cook until custard coats a metal spoon. Remove from heat and add gelatin dissolved in water. Cool. Fold in egg whites beaten stiff with sugar. Break angel food cake into small pieces. Arrange half of the cake in a 3 qt. glass dish. Pour half of custard over cake. Repeat. Chill. Top with sweetened whipped cream and almonds.
By Robin from Washington, IA
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