Pineapple Chiffon Crunch

Directions

1. 1
   Dissolve jello in water and set aside to set.
2. 2
   Add 1/4 cup sugar, lemon juice, pineapple and salt to slightly beaten egg yolks.
3. 3
   Cook over boiling water until consistency of custard.
4. 4
   Add 1/4 cup sugar to stiffly beaten egg whites.
5. 5
   Whip cream.
6. 6
   When jello thickens beat with egg beater; add custard.
7. 7
   Fold in egg whites and whipped cream.
8. 8
   Cover bottom of 8 x 12-inch pan with crisp wafers or graham crackers.
9. 9
   Save a tablespoon to sprinkle on top.
10. 10
    Set several hours.