Pineapple Trifle

4 eggs
1/2 cup granulated sugar
1 tablespoon cornstarch
4 cups milk
3/4 teaspoon vanilla extract
Angel food cake
Crushed pineapple
Whipped cream

Prepare boiled custard: Combine eggs, sugar, cornstarch and milk in top of double boiler. Cook over low boiling water until mixture coats spoon and is fairly thickened, stirring constantly. Cool slightly and add vanilla extract. Chill.

Slice one-half angel food cake into thin slices. Alternate layer of cake, crushed pineapple, custard and whipped cream, ending with layer of cream on top. Refrigerate.

This is best made the day before serving and allow custard to saturate cake thoroughly for full flavor.

Serves 10.