Line an 8x8 baking pan with waxed paper. Sprinkle 1 cup of vanilla wafer crumbs on the bottom of the lined pan. Set aside.

In a small bowl, whisk the egg yolks, then add the sugar and salt.

Drain the juice from the pineapple. Set the pineapple aside and add the juice to the egg yolks. Add the lemon juice and mix well.

Cook this mixture in the top part of a double boiler, stirring constantly, until the mixture is slightly thickened and coats the back of a spoon. Remove from the heat and add the crushed pineapple. Allow this mixture to cool.

Beat the egg whites until they form stiff peaks, like meringue.

In a separate bowl, beat the heavy whipping cream until it forms stiff peaks.

Fold the meringue and whipped cream into the pineapple mixture.

Pour this mixture over the vanilla wafer crumbs and spread gently to smooth it out.

Sprinkle the remaining vanilla wafer crumbs over top the filling.

Freeze for 3-4 hours or until firm.