Separate eggs.

Cook egg yolks, 1/2 cup sugar, and crushed pineapple together in a saucepan over medium heat until the mixture thickens, stirring constantly.

Remove from heat and add lemon gelatin to the hot mixture.

Stir well to dissolve the gelatin completely.

Let the mixture cool to room temperature.

In a separate bowl, beat egg whites until stiff peaks form.

Gradually add the remaining 1/2 cup sugar to the beaten egg whites, beating until glossy.

Gently fold the sweetened egg whites into the cooled pineapple-gelatin mixture until well combined.

Butter a round or square glass cake pan.

Crush graham crackers and spread a layer of crushed graham crackers on the bottom of the prepared pan.

Save some crushed graham crackers for topping.

Pour the pineapple pudding mixture evenly over the graham cracker base.

Sprinkle the remaining crushed graham crackers on top of the pudding.

Cover the pan with plastic wrap and chill in the refrigerator for at least 24 hours to allow the gelatin to set completely.

Alternatively, the pudding can be frozen for longer storage.