PINEAPPLE CHIFFON PIE|
1 c. sugar
2 c. pineapple juice
1 pkg. lemon jello
1 large can Carnation milk
1 medium box large vanilla
Beat eggs; add sugar and pineapple juice. Cook until it
looks like custard. It will not be thick. Pour mixture over
package of jello. Stir well and let cool. Have the can of
milk cold so it can be beaten like whipped cream. Pour whipped
cream into mixture. This will make 2 pies. Line pie plate on
the bottom and sides with vanilla wafers. Pour in mixture and
refrigerate for 3 or 4 hours. A delicious summer dessert!
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