1 pkg. cranberries, ground
1 1/2 c. sugar
1/2 c. crushed pineapple, drained (save juice)

Mix and allow to stand 2 hours. 3 c. boiling water

Dissolve and let cool. Add cranberry mixture; pour into mold or 9 x 13 inch pan. Chill.

TOPPING:

1 c. pineapple juice
1/2 c. sugar
1 egg yolk, beaten
2 tbsp. flour
2 tbsp. butter

Cook until thick. Cool. Whip 1 cup cream. Fold into filling.