Method

Combine the undrained crushed pineapple, pudding mix, water, 2 dessertspoons sugar and beaten egg yolks in saucepan. Bring to boil, stirring constantly, until thickened. Remove from stove, stir in gelatine soaked for 5 minutes in cold water.

Beat the egg whites until frothy then gradually beat in 3 tablespoons sugar. Beat well. Fold meringue into hot pineapple mixture.

Pour into shallow pan (approx. 18cm x 28cm x 2.5cm) lined with crushed biscuits. Chill till firm.

Cut into squares, serve topped with whipped cream.