Fay B. Futch
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
- 1 pint whipping cream
- 1 (#2) can crushed pineapple
- 1 small package lemon Jello®
- 1 cup nuts
- 3/8 cup sugar
Using juice drained from pineapple for part of liquid, make Jello® as directed on package. Let cool until it is consistency of egg whites. Whip. Whip cream and mix with pineapple and whipped Jello®. Fold in sugar and nuts. Refrigerate until firm.
This is an old recipe from my Mother-In-Law’s “Home Comfort Cookbook.” To save on fat I substitute fat-free Cool Whip.