4 egg yolks
1 (9 oz.) can crushed pineapple (1 c.)
1/2 c. sugar
1 box lemon Jello
4 egg whites
1/4 c. sugar
Cracker or cookie crumbs

Beat 4 egg yolks. Add 1 can crushed pineapple and 1/2 cup sugar. Boil until custard-like and add 1 box lemon Jello. Cool slightly. Beat 4 egg whites until stiff; add 1/4 cup sugar and fold into custard. Cover bottom of 9 x 13 inch pan with cracker or cookie crumbs. Pour in the custard and top with more crumbs. Chill until firm.