Light and fruity layered dessert
Servings: 8
Ingredients
- 2.0 cups milk
- 4.0 eggs
- 1.0 cup sugar
- 2.0 tbsp unflavored gelatin
- 0.5 cup cold water
- 12.0 oz whipped topping
- 1.0 angel food cake
- 1.0 can pie filling (cherry or peach)
- 0.25 cup chopped walnuts or pecans
Directions
- 1. Scald milk with a pinch of salt.
- 2. Beat egg yolks with sugar, add to hot milk, and bring to a boil.
- 3. Dissolve gelatin in cold water, add to mixture, and cool.
- 4. Beat egg whites stiffly, fold into cooled mixture.
- 5. Fold in whipped topping when almost set.
- 6. Break cake into walnut-sized pieces.
- 7. Layer cake, custard mixture, pie filling, and nuts in a dish.
- 8. Repeat layers and refrigerate 12-24 hours.