4 pineapple jellies
1 tin carnation milk (chilled)
1 tin crushed pineapple
Method: Make 2 jellies and add drained pineapple and allow to set in large flat dish. Make up 2 jellies with 1 cup juice and 1 cup water. Beat milk until thick then gradually add jelly-juice mixture (cooled). Pour over set jelly. Cut into squares and top with whipped cream. Serves 25.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.78.
1 tin carnation milk (chilled)
1 tin crushed pineapple
Method: Make 2 jellies and add drained pineapple and allow to set in large flat dish. Make up 2 jellies with 1 cup juice and 1 cup water. Beat milk until thick then gradually add jelly-juice mixture (cooled). Pour over set jelly. Cut into squares and top with whipped cream. Serves 25.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.78.
