Pineapple Refrigerator Chiffon Cake

• 1 envelope Knox unflavored gelatine
• 1/4 c. cold water
• 3 eggs
• 1 c. canned crushed pineapple
• 2 Tbsp. lemon juice
• 1/4 tsp. salt
• 1/3 c. sugar
• 2/3 c. icy cold evaporated milk
• 1 box large thin chocolate cookies

1. Soften gelatine in 1/4 cup cold water.
2. Separate eggs.
3. Combine slightly beaten egg yolks, 1 cup crushed pineapple and its syrup, 1 tablespoon lemon juice and 1/4 teaspoon salt.
4. Cook in a double boiler, stirring constantly, until custard consistency.
5. Stir in softened gelatine until thoroughly dissolved; cool.
6. Slowly beat 1/3 cup sugar into beaten egg whites; fold in.
7. Whip 2/3 cup icy cold evaporated milk until triple in volume; add 1 tablespoon lemon juice and beat until very thick; fold in.
8. Spoon 1/4 of mixture into waxed paper-lined 9 x 5-inch loaf pan.
9. Add a layer of large thin chocolate cookies; repeat 3 times.
10. Add remaining chiffon as last layer.
11. Chill overnight; unmold for 8 to 10 servings.

unflavored gelatine, cold water, eggs, pineapple, lemon juice, salt, sugar, milk, thin chocolate cookies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=828082 (may not work)