1 (8 1/4 oz.) can Dole sliced pineapple in syrup
1 env. unflavored gelatin
1/4 c. plus 2 tbsp. sugar
3 eggs, separated
1 (6 oz.) can Dole pineapple juice
1 tsp. grated orange peel
1 c. whipping cream, whipped
3 tbsp. orange marmalade, melted

Drain pineapple, reserving all syrup. Cover pineapple slices with plastic wrap and refrigerate. In a medium saucepan, combine gelatin with 1/4 cup sugar. Stir in egg yolks, then reserved pineapple syrup, pineapple juice and orange peel. Cook, stirring constantly, until gelatin is dissolved and mixture is thickened (2 to 5 minutes). Remove from heat; cool.

Beat egg whites until foamy. Gradually add 2 remaining tablespoons sugar. Continue beating until soft peaks form. Stir 1/4 egg whites into pineapple mixture. Fold in remaining egg whites. Fold in whipped cream. Spoon into 2 (16 ounce) round casserole dishes. Refrigerate overnight. Place 2 pineapple slices over each souffle. Spoon marmalade over. Makes 4 servings.