Ingrients & Directions
-CRUST-
1 pk Vanilla wafers; crushed
1 Stick butter; melted
FILLING
1 cn (large) crushed pineapple
1 pk (3-oz) lemon Jello
2 Whole eggs
1 c Sugar
1 cn (tall) evaporated milk; well
-chilled
Melt 1/2 stick butter in each pie pan. Add crushed vanilla wafers and
press down to form crusts. Makes 2 crusts.
To make filling: Mix sugar, Jello, crushed pineapple and eggs; bring to a
boil. Remove from stove and cool thoroughly. Whip evaporated milk as thick
as possible. Fold boiled mixture into milk; put into crusts and chill.
From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings