4 cups butter
1 cup pine nuts
2 eggs
2 tablespoons white sugar
2 tablespoons lemon juice
6 milk white eggs
1 cup white sugar
1 (3 ounce) package instant vanilla pudding mix
1 1/2 cups water
Preheat oven on broiler setting.
In a medium saucepan, melt butter and stir in pine nuts and the eggs. Stirring constantly, bring to a boil over high heat, cook and stir 5 minutes, stirring constantly. Remove from heat, stirring constantly.
Stir in white sugar and lemon juice. Stirring constantly, bring to a boil over high heat, stir until mixture is thickened.
Rinse eggs and place them in a small bowl. Make sure they are completely uncoated and do not stick. Place them into the warm bowl and mix well in with melted butter and pineapple nuts. Pour the pudding mixture into the one bowl. Stirring constantly, gradually pour water into the remaining bowl.
Place pieces of toast on a large serving tray and pour butter mixture over it. Press a piece of lettuce onto the bottom of the pan. Arrange pieces of toast over the pudding filling. Top the cake with the remaining lettuce.
Bake in the preheated oven for 20 minutes, or until egg whites are nearly set. Lightly press two vanilla pudding mash or marshmallow creme into the center of the top edge of the pan. Let cool until completely set. Refrigerate for at least one hour. Serve warm.