Instructions: Soften gelatin in cold water. Dissolve over hot water. Heat pineapple and orange juice to boiling. Add gelatin, lemon juice, sugar and salt. Mix thoroughly. Cool until partially set. Beat until light and fluffy. Carefully fold in stiffly whipped evaporated milk. Chill until firm.

Makes 8 servings.

Note: Gelatin will not set if fresh pineapple were used; it contains an enzyme that prevents setting. Canned pineapple works perfectly because the enzyme is eliminated in the canning process

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