1 medium can sliced pineapple
4 egg whites
1/2 cup sugar
jam or jelly
4 hard frozen ice cream cups

Drain pineapple and arrange 8 slices in stacks of 2 each on a shallow baking dish. Beat egg whites until they form stiff peaks, then beat in sugar gradually. Fill pineapple centers with jam or jelly. Peel paper from ice cream and place the ice cream on top.

Cover each stack with the meringue, being sure it is covered right down to the baking dish. Slide dish into a preheated 450°F oven and bake for 3 minutes or until meringue is light brown.

Serve at once.

4 servings.