1 c. pineapple juice
1 c. sugar
2 whole eggs
1 box Jello (strawberries preferred)
1 can Pet cream (chill in refrigerator)

Mix juice and sugar until dissolved. Beat eggs real good and add to juice and sugar, stirring constantly, cook until mixture boils hard.

Take from heat and add Jello and mix well. Set in refrigerator to cool.

Empty chilled cream into a medium size bowl and beat on high speed until peeking stage. Then add cooled mixture by folding it in. Pour into 2 (8") graham cracker crusts and refrigerate for at least 2 hours.