Pineapple Freeze Grandma Edith Davenport
3 eggs
1/8 t salt
¾ c and 2 T sugar
2/3 c pineapple juice
½ c crushed pineapple
1 c heavy cream
2 T lemon juice
vanilla wafers
Place egg yolks in double boiler (reserving whites), beat until thick. Add salt, ¾ c sugar, and juice and beat well. Cook until it coats a spoon (just a few minutes). Add crushed pineapple and cool. Beat egg whites stiff. Add 2 T. sugar. Whip cream and fold in whites and juice, add to cool custard. Line shallow tray (9x13" dish) with crushed wafer crumbs. Add pudding and freeze.
