Ingrients & Directions
1 1/2 c Crushed pineapple; drained
1/3 c Pineapple juice; from above
2/3 c Powdered milk
3 pk Sweetener
1 tb Vanilla
2 Envelopes gelatin; Knox
2 tb Lemon juice
1/2 c Boiling water
In blender, blend pineapple, gelatin, water, and 1/3 cup reserved pineapple
juice for 2 minutes on high speed. Add dry milk, vanilla, and lemon juice.
Blend for 2 more minutes on high. Pour into a 9 inch pie plate. Refrigerate
until set, 2 to 3 hours. Makes 6 servings. Each serving provides: 1/2 FR,
1/3 M. Input: 11/8/91
Yields
6 Servings