CUSTARD:

3 egg yolks, beaten
Dash of salt
1/2 c. sugar
2 tbsp. lemon juice
Juice from 1 (9 oz.) can crushed pineapple

Cook above mixture until it coats a spoon over hot water (double boiler). Add drained pineapple and cool mixture.

1 c. cream, whipped
3 egg whites
2 tbsp. sugar

Beat 3 egg whites, fold in 2 tablespoons sugar. Then fold in whipped cream. Fold cooled custard into above.

2 c. crushed vanilla wafers

Spread half the crumbs into loaf pan lined with wax paper. Pour in custard and cover with remaining crumbs. Freeze.