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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.
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