2 – 3 oz. pkgs. lime or lemon Jello
1 large can crushed pineapple, drained; reserve juice
1 1/3 C. evaporated milk, chilled
Celery, chopped, optional
Apples, chopped, optional
Nuts, chopped, optional

Add enough water to reserved pineapple juice to make 1 2/3 cups water. Bring to boil and add Jello to dissolve. Chill until Jello is an egg white consistency. Pour milk into Jello and beat until double in size. Add pineapple (apples, celery and nuts, if using). Pour into bowl. Refrigerate. To make a 9×13″ pan, double recipe.

Author:       Categories: Cookbook, Salads

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