Ingredients

• 3/4 cup sugar, divided 
• 3 tablespoons cornstarch 
• 1 can (8 ounce) crushed pineapple, undrained 
• 1 teaspoon grated lemon peel 
• 2 tablespoons lemon juice 
• 2 eggs, separated 
• 1 package (3 ounce) cream cheese, cubed 

Method 

Mix 1/2 cup sugar, cornstarch, pineapple, and 2/3 cup water in 4 cup glass measure. Cook, uncovered, on HI for 4 to 5 minutes, or until mixture boils. Stir twice during cooking time. Stir in lemon peel, juice, and beaten egg yolks, then stir in cream cheese. Cook uncovered, on medium low for 1 minute. Beat with electric mixer to blend in cream cheese. Cool. Beat egg whites until frothy and gradually add 1/4 cup sugar until peaks form. 
Fold into cooled pudding. Spoon into dessert dishes and refrigerate until served. 

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