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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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An old recipe, the original called for use of ice cube trays (the ones w/ the metal insert for the cubes) to make this. It's a long-time family favorite and wonderful in the summer. so light and cool. (The can sizes are a guess; I have neither in the house right now to check. Both are given in the recipe as the large size. Ingredients:
1 (3 ounce) package lime jell-o gelatin |
1 1/2 lemons, juice of |
3/4 cup sugar |
1 cup water |
1 (10 ounce) can of cold evaporated milk |
1 (15 ounce) can crushed pineapple |
2 graham cracker pie crusts |
Directions:
1. Dissolve jello in boiling water; add sugar and let cool.
2. Stir in lemon juice.
3. Beat cold evaporated milk til fluffy; fold in jello mixture and drained crushed pineapple.
4. Pour into prepared graham cracker crusts (I use store-bought ones these days).
5. Chill til firm.
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