1 (6 oz.) pkg. orange gelatin
2 c. boiling water
4 eggs
1 1/2 c. sugar
1 (20 oz.) can crushed pineapple (undrained)
1 (14 oz.) can sweetened condensed milk
1 (13 oz.) can evaporated milk
1 (8 oz.) carton frozen whipped topping, thawed
1 (6 oz.) can frozen orange juice concentrate, thawed

Dissolve the gelatin in boiling water and let cool. Beat eggs in a large bowl at medium speed of an electric mixer until frothy. Add sugar, mixing well. Stir in gelatin and remaining ingredients. Pour into freezer can of a 1 gallon freezer. Freeze according to manufacturer's directions. Let ice cream ripen at least 1 hour. Makes 1 gallon.