4 eggs, separated
1/2 c. sugar
1/2 sm. box orange Jello
1 can undrained crushed pineapple
1 pkg. graham crackers, crushed
4 tbsp. melted butter
1/2 c. sugar

Beat egg whites and sugar. Set aside.

In a saucepan combine pineapple, 1/2 cup sugar and egg yolks. Cook until it bubbles. Stir in Jello and cook until it starts to bubble again. Remove from heat and cool in refrigerator until mixture starts to stiffen.

Mix cracker crumbs and melted butter. Press into bottom of 8x8 inch pan (reserve 1/4 cup crumbs for topping). Fold egg whites into cooled pineapple mixture. Pour onto graham crust. Chill. May be garnished with maraschino cherries. Top with remaining crumbs.