Pineapple Refrigerator Chiffon Cake - cooking recipe

Ingredients

1 envelope Knox unflavored gelatine
1/4 c. cold water
3 eggs
1 c. canned crushed pineapple
2 Tbsp. lemon juice
1/4 tsp. salt
1/3 c. sugar
2/3 c. icy cold evaporated milk
1 box large thin chocolate cookies

Preparation

Soften gelatine in 1/4 cup cold water.
Separate eggs.
Combine slightly beaten egg yolks, 1 cup crushed pineapple and its syrup, 1 tablespoon lemon juice and 1/4 teaspoon salt.
Cook in a double boiler, stirring constantly, until custard consistency.
Stir in softened gelatine until thoroughly dissolved; cool.
Slowly beat 1/3 cup sugar into beaten egg whites; fold in.
Whip 2/3 cup icy cold evaporated milk until triple in volume; add 1 tablespoon lemon juice and beat until very thick; fold in.
Spoon 1/4 of mixture into waxed paper-lined 9 x 5-inch loaf pan.
Add a layer of large thin chocolate cookies; repeat 3 times.
Add remaining chiffon as last layer.
Chill overnight; unmold for 8 to 10 servings.