15 oz. can crushed pineapple
15 oz. can pears, cut-up
1 c. sugar
1/4 c. flour
1 1/2 env. unflavored gelatin
4 eggs

Put dry ingredients into a saucepan. Add juice from the fruit and beaten egg yolks. Cook until clear and thick, about 8 to 10 minutes. Cool.

Beat 4 egg whites until stiff. Add to cooled mixture. Add fruit.

Spread in 9 x 13 inch pan.

Cool 1 hour in refrigerator. Spread with Cool Whip and sprinkle a few chopped walnuts on top.