Ingredients
Pastry or Pecan Piecrust Shell
9-oz can crushed pineapple
3-oz pkg lemon gelatin
8-oz pkg cream cheese, softened
¾ cup sugar
1 cup evaporated milk
2 tablespoon lemon juice
Directions
Have baked piecrust shell ready. Drain pineapple, saving syrup. Add water to syrup to make 1 cup. Heat to boiling. Take off heat. Stir in gelatin until dissolved. Beat cream cheese, sugar and pineapple in 3-quart bowl of electric mixer at medium speed until creamy. Add gelatin mixture gradually at low speed. Beat until well, mixed. Chill until mixture is very thick, but not firm. Chill evaporated milk in ice tray until almost frozen at edges. Put ice-cold milk into cold 1 ½-quart bowl of electric mixer. Using cold beaters, whip until fluffy. Add lemon juice and whip until stiff. Add to chilled mixture and mix at low speed. Chill 15 minutes, or until mixture is firm enough to mound well. Heap high into shell. Any left? Spoon into desert dishes. Chill until firm, 2 to 3 hours.