Pine-Angel Pie

Ingredients

• 1 Pkg. Lemon Jello
• 1 C. Canned Milk
• 1 tall can Crushed Pineapple (approx. 14 C.)
• 1 Lemon
• 1 C. Sugar

Method

1. 1

   Make unbaked Graham-cracker-butter crust and chill till ready for use.

2. 2

   Place can crushed pineapple in saucepan and bring to boil.

3. 3

   Dissolve lemon jello and sugar.

4. 4

   Stir - Place in refrigerator until mixture becomes real thick.

5. 5

   Chill canned milk and whip with 1 Tb.

6. 6

   Lemon Juice.

7. 7

   Fold gelatin mixture into canned milk whip.

8. 8

   Pour into crumb crust and chill.

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 48. The excerpt below is the record exactly as published.

PINE-ANGEL PIE 1 Pkg. Lemon Jello 1 C. Canned Milk 1 tall can Crushed Pine- 1 Lemon apple (approx. 14 C.) 1 C. Sugar

Cook this with the app: pantry check, scaling, and the assistant.