Instructions: Boil can of milk 10 minutes in can. Chill in refrigerator overnight.

Heat pineapple juice and pour over Jello, add orange juice, lemon juice and sugar. Cool in refrigerator, then whip. Whip the canned milk in a large bowl and combine with the whipped Jello. Line a pan with most of the crumbs. Pour in the Jello mixture, sprinkle top with remaining crumbs. Chill for 24 hours.

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