1 pkg. lemon Jello
1 c. pineapple juice/hot water (use syrup from pineapple & enough hot water to make 1 c.)
1 c. undiluted evaporated milk
2 c. well drained crushed pineapple
1/4 c. sugar
2 tbsp. lemon juice

Dissolve lemon jello and sugar in hot water/juice mix. Cool in refrigerator until thickened and syrupy. Chill evaporated milk in metal pan in freezer until soft crystals form. Whip until thick. Add lemon juice and beat until very stiff. Fold whipped evaporated milk and pineapple into chilled Jello. Spoon into graham cracker crust (below). Chill several hours or overnight.

GRAHAM CRACKER CRUST:

1 1/2 c. crushed graham crackers
2 tbsp. granulated sugar
1/4 c. melted butter

Mix crushed graham crackers with sugar and butter. Save a few spoonfuls of crumb mixture to sprinkle on top of filling. Pat rest of crumb mixture into a 9" pie pan.

This recipe can be doubled and put into a 9"x13" pan and cut into squares for serving. This is a wonderful dessert in the warmer weather. It is very light and melts in your mouth!