1 1/4 c. crushed pineapple, drained
1 can Carnation milk
1 c. sugar
1 sm. pkg. strawberry Jello
1 tsp. vanilla
1 tbsp. lemon juice
Graham cracker crust

Chill milk (in bowl) in freezer for 1 hour. Boil pineapple and sugar 5 minutes. Add Jello and dissolve. Chill and set for 1 hour in refrigerator. Take 1 cup milk, add lemon juice and whip until stiff. Add vanilla. Fold in Jello mixture. Put into crust, sprinkle graham crumbs on top, and chill 2 to 3 hours. Makes 1 (9 x 13 inch) or 2 pie crusts.