Frosty Pineapple Pie - cooking recipe

Ingredients

1 (9-inch) pie shell or a graham cracker crust
1 1/4 c. crushed pineapple, undrained
1 pkg. lemon jello
3/4 to 1 c. sugar
1 c. evaporated milk
1 tsp. lemon juice

Preparation

Bring to boil the pineapple.
Stir in the lemon jello until well dissolved.
Mix in sugar.
Cool until almost stiff.
Whip evaporated milk along with the lemon juice until stiff.
Pour on top of gelatin mixture and beat slowly on low speed until well blended.
Put into crust and chill for at least 1 hour and 30 minutes.