Instructions: Drain pineapple, reserving juice. With electric mixer on hi speed, mix powdered milk, reserved juice, egg white, and lemon juice until soft peaks form. Gradually beat in sugar till dissolved. Fold in pineapple. Mound 1/4 c. mixture on 18 graham crackers and top with another graham cracker. Freeze about 3 hours and store in plastic bags in freezer.

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