1 small package of lemon jello
1/4 c. sugar
1 c. hot pineapple syrup
1 c. undiluted Carnation Evaporated milk
2 tbsp. lemon juice
1 graham cracker shell

Chill evaporated milk in an ice tray in the freezer until soft crystals form (about 15 to 20 minutes). Whip until stiff (1 minute). Add lemon juice. Continue whipping until very stiff (about 2 minutes). Fold whipped milk into chilled jello. Fold 1 cup well drained crushed pineapple into whipped mixture. Spoon into crust and chill 2 hours or until firm.