17 ounces pineapple-tidbits
6 1/2 ounces lemon pudding and pie filling mix
1 cup sugar
4 egg yolks, beaten
2 cups water
1 cup whipping cream, whipped
4 tsp lemon rind, grated
12 large eclair shells
powdered sugar

Combine undrained pineapple, pudding mix, sugar, egg yolks and water, Cook over moderate heat, stirring constantly, until mixture thickens. Remove from heat; cover and chill. Fold the whipped cream and lemon rind into cold pudding. Spoon into eclair shells. Dust with powdered sugar, if desired. 12 servings of Polynesian Eclairs.