12 egg yolks, reserve whites
1 ½ C. sugar
2 envelopes Knox gelatin;
softened in 1 C. cold water
1 lg. can crushed pineapple
1 C. chopped walnuts
Juice from 1 lemon
Vanilla wafers
Make a custard of first three ingredients. Cook in double boiler until mixture coats a spoon. Remove from heat & cool. Add pineapple, walnuts & lemon juice. Mix thoroughly. Beat egg whites until stiff & gradually fold into gelatin mixture. Put in 9x13 inch pan lined with crushed vanilla wafers. Sprinkle more wafers on top. Serve with whipped cream & cherry.
Grandma Marian Ercanbrack’s recipe.
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