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“Posted in request for this recipe; the recipe is originally from a friend of my grandmother McElderry. 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.)”
READY IN:
15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

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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