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    FROSTY FRUIT PIE


    Source of Recipe


    JuanitaMS

    List of Ingredients





    1 9-inch baked pie shell (graham cracker crust)
    1 can evaporated milk, 13oz
    1 can crushed pineapple, 8-1/4oz
    1 pkg lemon-flavored gelatin, 3oz
    3/4 cup sugar
    2 tbsp lemon juice

    Recipe




    Bake pie shell. Pour evaporated milk into baking pan, 8x8x2 inches. Freeze until soft ice crystals form around edges of pan, about 25 minutes. Heat pineapple (with syrup) to boiling. Stir in gelatin and sugar until dissolved. Refrigerate in large mixer bowl until set but not firm, about 1 hour.

    Beat chilled evaporated milk in small mixer bowl until stiff, about 2 minutes. Add lemon juice; beat until very stiff, 1 to 2 minutes. Beat into gelatin mixture on low speed until blended, about 1 minute. Spoon into pie shell. Refrigerate until firm, at least 4 hours. Serve with sweetened whipped cream and garnish with mint leaves if desired.

 

 

 

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