- 1 C crushed pineapple 1/2 C pineapple juice 1 pkg. lemon gelatin
- 1 1/2 C granulated sugar
- 2 sticks butter
- 4 egg yolks, well beaten
- 1 C chopped pecan
- 4 egg whites
- 3/4 Ib. vanilla wafers
Drain the crushed pineapple. Heat the pineapple juice to boiling point. Add in the gelatin and stir until dissolved. Set this aside to cool.
Cream the sugar with the butter; add in the egg yolks. Then add the pineapple, the gelatin mix and the nuts. Beat the egg whites until they 're stiff and fold them into the creamed mixture. Crush the vanilla wafers. Put half the crumbs in a shallow pan about 11x7 inches. Pour on the fruit mixture. Spread the rest of the crumbs on top and pat down gently. Refrigerate for 24 hours.
