1 tablespoon unflavored gelatin
1/3 cup lemon juice
4 eggs, separated
1/4 teaspoon salt
14 ounces sweetened condensed milk
2 1/2 cups crushed pineapple

In top of double boiler, sprinkle gelatin over lemon juice to soften. Add slightly beaten egg yolks and salt to double boiler. Cook mixture over hot water; stir until gelatin is dissolved. Stir in sweetened condensed milk, pineapple and syrup. Remove top of double boiler from heat; place in ice water. Stir mixture frequently until it mounds slightly when dropped from spoon. In large size bowl beat egg whites until stiff but not dry. Thoroughly fold gelatin mixture into beaten egg whites. Carefully turn mixture into prepared dish. Tear a 20 to 22 inch length of aluminum foil; fold lengthwise in half. Wrap around a 1 quart souffle or straight sided baking dish to form a 4 inch collar above the edge of the dish. Tie with string or fasten with tape. Chill in refrigerator 4 to 5 hours or until firm. At serving time carefully remove foil collar.