Easter Lemonade Dessert

1 envelope unflavored gelatine
1 (6 ounce) can frozen lemonade concentrate
1 (10-inch) round angel food cake
1/2 cup granulated sugar
2 beaten eggs
Dash of salt
1/4 cup water
1 (14 1/2 ounce) can evaporated milk

Chill evaporated milk, then whip.

Mix gelatine, sugar and salt in a large saucepan. Add eggs and water. Cook and stir until gelatine dissolves; remove from heat. Stir in lemonade concentrate and chill until partially set.

Fold in whipped milk.

Rub brown crumbs off cake and break into bite-size pieces. Cover bottom of angel food pan with a thin layer of gelatin mixture. Loosely arrange 1/3 of cake pieces on top. Pour 1/3 of remaining gelatine over the top, then repeat the layering. Chill until firm.

Yield: 12 servings