Submitted by Ramona Bearden, Kiefer, Okla.
In memory of Frances Moseley
• 2 eggs beaten in a saucepan
Add:
• 1 C sugar
• 1 1/2 C pineapple juice
• 1/4 tsp salt
Bring mixture to a boil and remove from heat
Add 1 small box of raspberry jello and mix well. Allow to cool.
Whip 1 tall can of milnot that has been well chilled and add to the cooled cooked mixture.
Pour into a baked pie shell and put in refrigerator until set.
