Pineapple Chiffon Dessert
|Canned unsweetened crushed pineapple||8 Ounce (1 Can, Undrained)|
|Unflavored gelatin||1 Tablespoon|
|Eggs||4 , separated|
|Sugar||1⁄2 Cup (8 tbs), divided|
|Lemon juice||2 Tablespoon|
|Vanilla wafer crumbs||1⁄4 Cup (4 tbs)|
Drain pineapple, reserving juice.
Set pineapple aside.
Add enough cold water to juice to equal 1/2 cup.
Sprinkle gelatin over pineapple juice mixture; set aside.
Beat egg yolks in a small saucepan until smooth.
Add 1/4 cup sugar, reserved drained pineapple, and lemon juice stir until well blended.
Cook over medium-low heat, stirring constantly, 5 minutes or until mixture begins to thicken.
Remove from heat; add gelatin mixture, stirring until gelatin dissolves.
Cool to room temperature.
Beat egg whites (at room temperature) in a large mixing bowl at high speed of an electric mixer until foamy.
Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold into pineapple mixture.
Sprinkle vanilla wafer crumbs evenly over bottom of an 8-inch square pan.
Spoon filling over crumbs.
Chill until firm.
Cut into squares to serve; garnish with mint leaves, if desired.