6 oz. pkg. orange Jello
2 c. boiling water
4 eggs
1 1/2 c. sugar
20 oz. can crushed pineapple, undrained
14 oz. can sweetened condensed milk
8 oz. Cool Whip, thawed
13 oz. can evaporated milk
6 oz. can frozen orange juice, thawed

Dissolve Jello in boiling water; let cool. Beat eggs in large bowl at medium speed of electric mixer until frothy. Add sugar, mixing well. Stir in Jello 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. Yield: About 1 gallon.