1 angel food cake
2 sm. pkg. lemon pudding (not instant)
1 sm. lemon Jello
1 lg. can crushed pineapple, drained
1/2 c. chopped pecans
2 eggs (or egg substitute)
1 c. boiled water

Cook pudding according to directions using whole eggs. Dissolve Jello in boiling water and add to pudding. Cool. Break cake into bite - size pieces and cover bottom of 9 x 13 inch pan. Add pineapple and pecans to cooled pudding and pour over cake. Chill. Serve with whipped cream or whipped topping.