1/2 c. pineapple juice
1 c. sugar
1 c. butter
1 pkg. lemon Jello
4 egg yolks
1 c. pineapple, drained
1 c. pecans, chopped
4 egg whites, stiffly beaten
3/4 lb. vanilla wafers

Heat pineapple juice to boiling point, add Jello, stir until dissolved and set aside to cool. Cream sugar and butter, add well beaten egg yolks then pineapple Jello and nuts. Fold in egg whites. Roll vanilla wafers until fine crumbs. Put 1/2 of crumbs in shallow 8"x10" pan. Add fruit mixture. Spread last 1/2 of crumbs on top and pat down gently. Leave in ice box 24 hours.