And Lemon Chiffon
1 c. sugar
1 box lemon Jello
1 can pineapple, crushed
1 box graham cracker crust
1 egg, beaten
1 tub Cool Whip
Spread crushed graham cracker crust in a 13 x 9 inch glass casserole dish.
In a saucepan, put 1 cup sugar, can of crushed pineapple. Let cook until
boil, then add egg. Stir until start boiling again. Take off stove, add
lemon Jello and Cool Whip. Spread on top of the graham cracker crust, then
let cool. Put in refrigerator until little harder - about 1-2 hours.