From Shortcut Cooking

LEMONADE ANGEL DESSERT

1 env. unflavored gelatin
2 beaten eggs
1/2 cup sugar
Dash of salt
1/2 cup water
1 (6 oz.) can evaporated milk, chilled icy cold & whipped
Yellow food coloring
1 (10-inch) tube angel cake
1 can lemonade, thawed

Thoroughly mix gelatin, lemonade, sugar and salt. Add eggs and water. Cook until gelatin dissolves and mixture thickens slightly.

Fold into whipped milk. Add food coloring.

Rub brown crumbs off cake and tear cake into bite-sized pieces. Cover bottom of pan with a thin layer of gelatin mixture. Arrange 1/3 of cake on top. Pour 1/3 of gelatin mixture over. Repeat layers. Chill until firm.

Decorate plate with edible flowers.