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.
Pairs Well With
Our family has been making this dessert since the late 50's. It is a very light dessert with a consistency more like a light mousse. This is something that works well with a heavy meal, because it is almost like eating 'air.