Pineapple Cream Pudding

Directions

1. 1
   Combine sugar, cornstarch and pineapple juice.
2. 2
   Cook over low heat until thickened, stirring constantly.
3. 3
   Pour a few tablespoons of the hot liquid over beaten eggs and stir well.
4. 4
   Return to stove and cook another 5 minutes over very low heat, stirring constantly. Stir in margarine, lemon juice and crushed pineapple.
5. 5
   Cool and serve with a dollop of whipped topping.