Pineapple Ice Cream Pie

1. 1

   Mix sugar, pineapple and eggs in a saucepan. Let come to a boil just long enough to cook eggs. Remove from heat and stir in lemon jello. Let cool thoroughly.

2. 2

   Chill evaporated milk just until icy. With electric mixer beat chilled evaporated milk until fluffy. Fold chilled milk into cooled mixture.

3. 3

   Pour into 2 graham cracker pie crusts and let pie cool completely at least 6 hours before serving. May be frozen and kept until serving.

4. 4

   Cooking time does not include chilling time.

* Per serving · 4 servings · Values may vary.

No additional tips available.