1 (24 oz.) pkg. strawberry Jello
1/2 c. lemon juice
6 pie shells
1 (#10) can crushed pineapple, drained (save syrup)
Whipped topping

Dissolve Jello in 8 cups boiling water; add lemon juice. Stir 6 cups pineapple juice into Jello. Chill until slightly thickened. Fold in 12 cups topping and crushed pineapple. Pour into 6 baked pie shells. Serves 48.