9 oz. can crushed pineapple, drain and save syrup
3 oz. pkg. lemon Jello
8 oz. pkg. cream cheese, softened
3/4 c. sugar
1 c. evaporated milk
2 tbsp. lemon juice
Vanilla wafers - pie crust

Add water to pineapple syrup to make 1 cup - heat to boiling, remove from heat. Stir in Jello until dissolved. Beat cream cheese, sugar and pineapple at medium speed until creamy. Add Jello/syrup gradually at low speed. Mix well. Chill above until very thick.

Place 1 cup evaporated milk in ice cube trays and place in freezer. Remove when frozen at edges and in a separate bowl using cold beaters. Whip until fluffy. Add lemon juice and whip until mixture is stiff. Add this to chilled mixture and beat. Chill for 15 minutes until firm. Makes 2 pies.

Line 2 pie plates with vanilla wafers. Also surround edges of pie plates with wafers. Pour in mixture. Chill for several hours. This recipe takes a long while to make but is worth the wait. My Granny only made these pies on special occasions. Handed-down 3 generations.