20 ounces pineapple chunks
3 ounces lemon Jell-O
1 cup evaporated milk
2 tablespoons lemon juice
1 cup chopped celery
1/2 cup chopped nuts
1/3 cup mayonnaise

Drain pineapple; reserve syrup. Heat 1 cup pineapple syrup to boiling; pour over Jell-O. Stir to dissolve. Chill until thickened. Chill evaporated milk in freezer until crystals form; whip until stiff. Add lemon juice; whip very stiff. Add remaining ingredients to gelatin; fold into whipped milk mixture along with pineapple chunks. Place in tall glasses; chill until firm. Recipe makes 6 servings.