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.

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