Pineapple Chiffon Crunch - cooking recipe

Ingredients

1 (3 oz.) lemon jello
1 1/2 c. boiling water
4 eggs, separated
1 c. crushed pineapple
1/2 c. sugar
1 Tbsp. lemon juice
1/4 tsp. salt
1 c. cream, whipped

Preparation

Dissolve jello in water and set aside to set.
Add 1/4 cup sugar, lemon juice, pineapple and salt to slightly beaten egg yolks.
Cook over boiling water until consistency of custard.
Add 1/4 cup sugar to stiffly beaten egg whites.
Whip cream.
When jello thickens beat with egg beater; add custard.
Fold in egg whites and whipped cream.
Cover bottom of 8 x 12-inch pan with crisp wafers or graham crackers.
Save a tablespoon to sprinkle on top.
Set several hours.