4 eggs
1 1/4 cups sugar
2 1/2 cups crushed pineapple
2 tablespoons butter
1 package lemon Jell-O
1 cup chopped nuts
1 pound vanilla wafers

Beat egg yolks and sugar and one half cup pineapple juice until thick. Remove from heat and add butter, Jell-O, pineapple and rest of juice. Let cool and add nuts. Fold in stiffly beaten egg whites. Roll or grind vanilla wafers until fine. Put a layer of vanilla wafer crumbs in the bottom of a long Pyrex dish, then pineapple mixture. Top with rest of vanilla wafer crumbs. Refrigerate for one to two hours or until chilled. Serve with whipped cream. Recipe makes 8 to 12 servings of Pineapple Icebox Cake.