Hawaiian Torte

1 Cup of sifted flour
1/2 cup of butter or margarine, softened
1/3 cup finely ground walnuts
1/3 cup of flaked coconut
1 can (4 ounce) of unflavored, crushed pineapple
1 envelope of unflavored gelatin
1 package (3 3/8 ounce) lemon pudding and pie filling mix
1 cup of sugar
3 eggs, separated
1/4 tsp cream of tartar
1 1/4 cups of sifted confectioners sugar
1 cup (8 ounce) dairy sour cream

Preheat oven to 350 degrees.  In a small bowl, combine flour, butter, walnuts, and coconut.  Mix lightly with a fork until crumbled.

Press crumb mixture in an even layer in an 8x8x2 inch baking pan.  Bake for 20 minutes until lightly browned.  Let cool.

Drain juice from pineapple into a measuring cup, and add water until it measures 2 cups.  In a bowl, sprinkle gelatin over 1/4 cup of water.

Prepare pudding mix as directed, using 1 cup of sugar, 3 egg yolks, and the 2 cups of pineapple juice and water.  Remove from heat.  Add softened gelatin.  Stir until dissolved.  Fold in drained pineapple.  Cool for 10 minutes, stirring occasionally.  Preheat oven to 450 degrees.

Using an electric mixer, beat the egg yolks and cream of tartar until light and fluffy.  Gradually beat in confectioners sugar at a high speed.

Fold sour cream into pudding mixture, and layer on the crust.  Cover top with the meringue.

Place in oven and turn off the heat.  Let stand for several hours until cool.  Remove from oven, and sprinkle with confectioners sugar if desired.  Chill for several hours.