Fay B. Futch
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
- 1 1/2 cup sugar
- 2 eggs
- 1 large can crushed pineapple
- 1 package lemon Jello®
- 1 large can evaporated milk
Mix and cook the first 3 ingredients together until thick. Add package of Jello®. Cool and add the can of milk, whipped until the consistency of whipped cream. Pour into 2 baked and cooled pie crusts. Freeze until needed.