1 tall can evaporated milk
1/2 c. lemon juice
1/2 c. sugar
1 pkg. lemon Jello
1 sm. can crushed pineapple

Chill milk thoroughly. Whip until stiff. Add lemon juice and sugar. Mix Jello as usual. Chill until not quite set - then whip until frothy. Add to whipped milk and add pineapple. Mix and put into sherbet glasses. Chill until set. Makes 16 servings.