Pineapple Cream Pudding

1. 1

   Combine sugar, cornstarch and pineapple juice.

2. 2

   Cook over low heat until thickened, stirring constantly.

3. 3

   Pour a few tablespoons of the hot liquid over beaten eggs and stir well.

4. 4

   Return to stove and cook another 5 minutes over very low heat, stirring constantly. Stir in margarine, lemon juice and crushed pineapple.

5. 5

   Cool and serve with a dollop of whipped topping.

* Per serving · 4 servings · Values may vary.

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