Cooper Family Angel Pie

6 to 8 servings

Preparation Time: less than an 1/2 hour

Amount/Measure/Ingredient

1 package (3 ounces) lemon Jell-O

1 cup sugar

1/2 cup lemon juice

1/2 cup boiling water

1 can (20 ounces) crushed pineapple, drained (sweetened or unsweetened)

1 can (12 ounces) Carnation canned milk, chilled

1 graham cracker crust

To make graham cracker crust:

40 graham crackers

1/2 cup sugar

1 stick of butter

1 teaspoon ground cinnamon

Dissolve Jell-O in boiling water.Add sugar and dissolve while still on stove. Add lemon juice. Let set until slightly jelled. Make graham cracker crust and pat it into a pie pan. Whip milk with electric beater until it holds peaks. Fold in Jell-O mixture and pineapple. Pour into graham cracker lined pie pan. Top with graham cracker mixture. Put in refrigerator until set. To make graham cracker crust: Roll graham crackers fine. Add sugar. Add ground cinnamon. Blend in butter until graham crackers are moist and will cling to the dish. Pat graham crackers into pie pan.

Reformatted from a recipe submitted to goodcooking.com