Butter bottom of pan approximately 9 x 13 inches.

1 c. fine graham cracker crumbs

Put most in bottom of pan, reserving some for top of dessert. Separate 4 eggs.

4 egg yolks
3/4 c. crushed pineapple, undrained
1/2 c. sugar

Cook custard until thickened, remove from heat and add 1/2 of 3 ounce package of lemon Jello, stirring until dissolved. Cool, but do not let congeal.

Beat egg whites until soft peaks form and add 1/2 cup sugar gradually, beating until stiff peaks form. Fold egg yolk mixture into beaten egg whites and pour over crumbs in pan. Sprinkle remaining crumbs on top of dessert. Refrigerate for several hours before serving. Cut in squares and serve with whipped topping.