Lemon Chiffon Salad - cooking recipe

Ingredients

4 eggs
1 large can crushed pineapple
2 c. water
1 c. sugar
1 large lemon Jell-O
1 (12 oz.) carton Cool Whip
1/2 to 3/4 c. chopped nuts

Preparation

Beat eggs. Add pineapple, water and sugar.
Heat until hot but not boiling.
Remove from heat and add the Jell-O.
Refrigerate until mixture thickens, 1 to 2 hours.
Add nuts and Cool Whip. Place in a large mold. Refrigerate until hard.