Pineapple Bridge Dessert
|Crushed vanilla wafers||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Canned crushed pineapple||20 Ounce (1 Can No. 2 Size / 2.50 Cups)|
|Lemon-flavored gelatin||3 Ounce (1 Package)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Broken walnuts||1⁄2 Cup (8 tbs) (California)|
|Sugar||1⁄4 Cup (4 tbs)|
Combine crumbs and melted butter.
Line bottom of a buttered 9x9x2 inch pan with 7 cup of the crumb mixture.
Thoroughly drain pineapple, reserving syrup.
Heat syrup to boiling; remove from heat.
Add gelatin; stir to dissolve.
Cool to room temperature.
Cream 1/3 cup butter and 1/2 CUP sugar.
Add yolks; beat well.
Stir in gelatin, pineapple, and nuts.
Beat whites till soft peaks form; gradually add 1/4 cup sugar, beating till stiff peaks form; fold into gelatin.
Pour into pan; top with remaining crumbs.
Cut in 9 squares.