60 Ritz crackers, crushed
1/2 c. melted butter

Mix together and put in bottom of 9"x13" cake pan (save some of this mixture for topping). Mix together. 1 c. sugar 2 c. drained crushed pineapple

Cook until fairly thick. Add one package of lemon Jello and stir until dissolved. Cool. Beat 3 egg whites and add gradually 1 cup of sugar. Fold this into the cooled Jello mixture. Pour over cracker crumbs and chill overnight. (Put some of the cracker crumbs on top.) Serve with a small dab of Cool Whip on each serving.