Mix first ingredients and cook until thick.
Put lemon jello and pineapple juice in hot mixture and cool.
Whip the 2 egg whites.
Mix/blend with whipping cream.
Fold together.
Drain well the crushed pineapple.
Add to cream.
Add cooked mixture to it.
Crumble angel food cake in fairly large sizes in dripper pan.
Pour whole mixture over angel food cake.
Refrigerate overnight.