FIRST MIXTURE:

1 (6 oz.) pkg. lemon Jello
1 c. hot water
1 (13 oz.) can crushed pineapple

SECOND MIXTURE:

3 egg yolks
3/4 c. powdered sugar
1 1/2 c. heavy whipped cream

Set in refrigerator until it starts to set. Beat 3 egg yolks. Gradually stir in with fork 3/4 cup powdered sugar, 1 1/2 cups heavy whipped cream. Add to first mixture. Serve over angel food cake.