1 angel food cake
1/2 c. sugar
Juice and rind of 3 lemons
1 pt. whipping cream
1 can sweetened condensed milk
Lightly grease 9x13 pan. Whip the cream and add everything but the cake. Break up half the cake in small pieces over the bottom of the pan and pour half the cream mixture on top. Repeat with cake and cream mixture and refrigerate for 6 hours before serving. May be topped with tinted coconut to suit the occasion.
