Pineapple Icebox Cake - cooking recipe

Ingredients

3 eggs, separated
1/2 c. sugar
1 (9 oz.) can crushed pineapple
2 tsp. lemon juice (fresh)
1 c. heavy cream
1 (2 oz.) pkg. vanilla wafers

Preparation

Beat
egg
yolks
with\tsugar
until
smooth and thick. Drain pineapple
and
stir
syrup and lemon juice in yolk mixture.
Cook over
hot water, stirring constantly, until thick enough to coat spoon.
Remove from heat; stir in pineapple and cool.
Beat
egg whites
until definite peaks stand up.
Beat cream until
it holds shape.
Gently fold egg whites and cream into
pineapple mixture. Put crushed vanilla wafers in bottom of quart size refrigerator tray and spoon pineapple mixture on top.
Freeze until firm. Serves 6.