1/2 cup evaporated milk
1 1/2 tablespoon cornstarch
2 tablespoons sugar
few grains of salt
1/4 cup pineapple juice
1/2 cup drained, crushed pineapple
2 teaspoons freshly squeezed lemon juice

Chill milk until icy cold. Combine cornstarch, sugar and salt in top of a double boiler. Stir in pineapple juice and cook over boiling water 20 minutes, stirring occasionally. Remove from heat and fold in crushed pineapple. Chill thoroughly. Whip chilled milk with rotary beater or electric blender at high speed until fluffy, then add lemon juice. Continue whipping until stiff. Fold into chilled pineapple mixture. Serve over ice cream. Recipe makes about 1 2/3 cups of Pineapple Topping.