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2 eggs, lightly beaten
1 cup sugar
1 1/2 cups pineapple juice
1 3-oz package lemon Jello
1 large can evaporated milk, chilled
1. Cook eggs, sugar, and juice in double boiler on medium heat until thickened. (It won't get very thick.)
2. Remove from heat and add Jello while still hot, mixing well. Cool.
3. Whip evaporated milk with electric mixer on fast speed, and fold into cooked mixture.
4. Pour into 2 graham cracker crusts. Sprinkle with graham cracker crumbs. Cover and freeze until ready to serve.
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