- 1 cup boiling water
- 1 small package lemon Jello
- 1 cup crushed pineapple, drained (reserve juice)
- 1 cup evaporated milk
- pinch of salt
- vanilla wafer, graham cracker, or butter cookie crumbs
Dissolve Jello in boiling water.
Add reserved juice to make 1 Ã‚Â¾ cups.
Chill until ropey (like thick syrup) and then whip.
Whip the evaporated milk.
Mix the whipped Jello and whipped milk together.
Add the drained pineapple and salt.
Line a 13x9x2 pan with vanilla wafer, graham cracker, or butter cookie crumbs.
Pour the Jello mixture over the crumbs.
Sprinkle a few crumbs over the top.