9 ounce. can crushed pineapple, drain and save syrup
3 ounce. pkg. lemon Jello
8 ounce. pkg. cream cheese, softened
3/4 c. sugar
1 c. evaporated lowfat milk
2 tbsp. lemon juice
Vanilla wafers - pie crust
Add in water to pineapple syrup to make 1 c. - heat to boiling, remove from heat. Stir in Jello till dissolved. Beat cream cheese, sugar and pineapple at medium speed till creamy. Add in Jello/syrup gradually at low speed. Mix well. Refrigerateabove till very thick. Place 1 c. evaporated lowfat milk in ice cube trays and place in freezer. Remove when frzn at edges and in a separate bowl using cool beaters. Whip till fluffy. Add in lemon juice and whip till mix is stiff. Add in this to chilled mix and beat. Refrigeratefor 15 min till hard. Makes 2 pies. Line 2 pie plates with vanilla wafers. Also surround edges of pie plates with wafers. Pour in mix. Refrigeratefor several hrs. This recipe takes a long while to make but is worth the wait. My Granny only made these pies on special occasions. Handed-down 3 generations.