50 crushed Ritz crackers (2 c.)
1/4 lb. (cube) melted butter
8 egg yolks
3/4 c. sugar
1 (#211) can crushed pineapple
1 pkg. lemon Jello
6 egg whites
3/4 c. sugar
1 tsp. vanilla
Nuts

Mix crackers with butter and line 9"x13" pan. Reserve some crumbs for top.

Combine beaten egg yolks, sugar with undrained pineapple. Bring to boil. Cook 2 minutes, stirring constantly (scorches easily). Remove from heat, add lemon Jello, stir until dissolved. Cool.

Beat egg whites until stiff with sugar. Add vanilla. Fold into cooled custard and spoon over crumbs. Sprinkle with crumbs.