2 sm. or 1 lg. pkg. lemon gelatin
2 c. boiling water
Pinch salt
1 (7 1/2 oz.) jar marshmallow fluff
1 #2 can crushed pineapple
2 eggs, separated
1 c. heavy cream, whipped
2 (3 oz.) pkg. lady fingers

Use 9 or 10 inch springform pan. In large bowl, dissolve gelatin with water. Stir in marshmallow dissolving completely. Add salt, crushed pineapple (including liquid) and egg yolks. Stir well. Refrigerate until mixture congeals slightly, 2 to 3 hours.

In pan, line side and bottom with lady fingers, filling in any spaces with crumbled pieces if necessary. (Place plate under pan in case of seepage.) When gelatin mixture has started to take form, fold in beaten egg whites and whipped cream. Pour into pan lined with lady fingers and refrigerate several hours before serving. Additional whipped cream and/or berries may be used to decorate top or when serving. 12-14 servings. I very often make half a recipe and use a glass bowl instead of a springform pan.