Lemon-Pineapple Jello Salad - cooking recipe

Ingredients

1 box lemon Jell-O
1 tall (20 oz.) can crushed pineapple
1 large can Pet milk (evaporated)
1 c. sugar
2 eggs

Preparation

Put canned cream in freezer 1 to 2 hours before making salad. Shake well before adding.
Check halfway to see if it's freezing or not.
(Must be real thick.)
Beat eggs in a cup.
Add to pineapple and sugar in a saucepan.
Bring to a boil, remove from heat and add Jell-O.