PINEAPPLE CHIFFON PIE|
6 heaping Tbsp. sugar
1 1/2 c. pineapple juice
1 small can crushed pineapple,
1 pkg. lemon Jell-O
1 can Carnation milk
Beat eggs; add sugar, pineapple juice and crushed
pineapple. Cook until it thickens. Pour over Jell-O. Let
cool. Whip milk that has been chilled. Fold into mixture.
Put vanilla wafers around edge of dishes. Crush the rest; put
in a bowl and add melted butter or margarine, until right
consistency to press down in bottom of pie plates. Refrigerate
pies. Makes 2 pies.
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