1 c. sugar
3 tbsp. flour
3 egg yolks
1/8 c. butter
1 c. crushed pineapple
2 tbsp. lemon juice
1 c. pineapple juice & milk
1/2 tsp. baking powder
1 tbsp. gelatin in 1/4 c. water
3 egg yolks
1 c. whipping cream

Cook sugar, yolks, pineapple juice with milk and baking powder in a double boiler until thick, then add soaked gelatin. Cool custard mixture, add pineapple and stiffly beaten egg whites. Pour into a mold lined with lady fingers or cake and place some on the top. Refrigerate for 12 hours to set. Unmold and frost with whipping cream. Serves 4-6.