Frosty Pineapple Pie - cooking recipe

Ingredients

1 large can crushed pineapple
1 c. sugar
1 small pkg. lemon Jell-O
1 large can Carnation milk
2 deep pie shells
2 Tbsp. lemon juice

Preparation

Bake pie shells until light brown.
Set aside to cool.
Chill can of Carnation until almost frozen.
Bring to a boil pineapple, sugar and Jell-O.
Place in refrigerator to chill as you did milk. Whip iced Carnation with lemon juice until it stands and peaks. Then combine cold Jell-O mixture in large bowl.
Pour into pie shells and immediately place in freezer.
Serve directly from freezer.
Do not thaw more than 10 minutes.
Will keep as long as frozen.